As I have mentioned, lentils and split peas are big in the rustic cuisines of so many countries. Greece is no exception. This very simple dish can either be served on a plate by itself as an appetizer for dipping warm pita or as a side with grilled vegetables and a salad.

　　

Ingredients

serves 4

　　1 cup dried yellow split peas

　　6 cups water

　　1/2 cup olive oil

　　1 onion, finely chopped

　　2 teaspoons chopped fresh oregano

　　2 tablespoons red or white wine vinegar

　　Salt to taste

　　1/4 cup chopped fresh parsley, for garnish

　　

Step 1

Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert.

　　

Step 2

In a sauté pan, heat the oil, add about half the onion, and sauté until beginning to brown, 6 to 8 minutes.

　　

Step 3

Add the sautéed onion to the split peas, cover, and cook on low for 6 to 8 hours, or until the peas are soft and foamy.

　　

Step 4

Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste.

　　

Step 5

Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and the remaining onion.

　　

Suggested Beverage

Step 6

A dry rosé is perfect here.

　　Gourmet Vegetarian Slow Cooker