Ingredients

makes 2 cups

　　2 carrots, coarsely chopped

　　2 celery stalks, coarsely chopped

　　1/2 white onion

　　4 sprigs thyme

　　4 sprigs flat-leaf parsley

　　1 tablespoon whole black peppercorns

　　1 cup (8 ounces) yellow split peas

　　4 cups water

　　Coarse salt and freshly ground pepper

　　1 tablespoon fresh lemon juice

　　Extra-virgin olive oil, for drizzling

　　1 small red onion, thinly sliced

　　1 tablespoon plus 1 teaspoon capers, rinsed and drained

　　

Step 1

Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.

　　

Step 2

Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.

　　

Step 3

Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.

　　

Nutrition Information

Step 4

(Per 1/4-cup serving)

　　

Step 5

Calories: 124

　　

Step 6

Saturated Fat: .5g

　　

Step 7

Unsaturated Fat: 3g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 17g

　　

Step 10

Protein: 6.54g

　　

Step 11

Sodium: 408mg

　　

Step 12

Fiber: .2g

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