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Split peas "à la française"

Name: Split peas "à la française"
Prep time: 47 min
Cook time: 7 min
Total time: 54 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g split peas; 1 onion; 1 tablespoon oil; 150 g small pieces of bacon

To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.

189 K 3.5/5 (59 reviews)625510

Duration

55 min.

Difficulty

Easy

Last modified on: February 5^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 300 g split peas
2 1 onion
3 1 tablespoon oil
4 150 g small pieces of bacon
Total weight: 590 grams

Times for this recipe

Preparation

45 min.

Resting

2 min.

Cooking

7 min.

All in all

55 min.

Preparation 45 min.

Resting 2 min.

Cooking 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 40 min.

Put 300 g split peas on to boil in a large pan of salted water.

Stage 2

Cook until tender.

Stage 3 - ⌛ 5 min.

Prepare and finely chop 1 onion.

Set aside.

Stage 4 - ⌛ 5 min.

Pour 1 tablespoon oil into a large pan on high heat. When good and hot add 150 g small pieces of bacon (lardons) and fry for a few minutes until lightly browned.

Stage 5 - ⌛ 2 min.

Add the chopped onion, mix well and cook for a further 1 or 2 minutes.

Stage 6 - ⌛ 2 min.

Add the split peas, mix well and check the seasoning. Leave to heat through completely before serving.

Remarks

This "à la française" method can be used with other dried beans and pulses, such as lentils or haricot beans.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=11 %	9 g RDI=3 %	18 g RDI=25 %	228 kcal RDI=11 %	958 kJ RDI=11 %
Per person	10 g RDI=16 %	13 g RDI=5 %	27 g RDI=37 %	337 kcal RDI=17 %	1,413 kJ RDI=17 %
Whole recipe	40 g RDI=63 %	53 g RDI=20 %	108 g RDI=148 %	1,350 kcal RDI=68 %	5,653 kJ RDI=68 %