1,516 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Split peas "à la française"

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.

177 K 3.5/5 (58 reviews)

55 min.

Easy

1.65 €

4 people

4 Ingredients

Last modified on: February 5^th 2020

For this recipe: I want to make it (610×) I made it (496×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 1 ¹⁄₃ cup split peas
2 1 onion
3 1 tablespoon oil
4 ²⁄₃ cup small pieces of bacon

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Resting: 2 min.

Cooking: 7 min.

All in all: 55 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 1 ¹⁄₃ cup 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 ²⁄₃ cup 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	50 RDI=5 %	110 RDI=20 %	1,350 RDI=70 %	5,650 RDI: 70 %
Per 100 g	6 RDI=3 %	9 RDI=1 %	20 RDI=3 %	230 RDI=10 %	960 RDI: 10 %
Per person	10 RDI=4 %	10 RDI=1 %	30 RDI=4 %	340 RDI=20 %	1,410 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 4 people : 1.65 €
Per person : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Oriane's tuna rillettes

Quick to make, delicious as an aperitif.

February 21^th 2011205 K5 20 min.

Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.

April 14^th 2020342 K 24.6 20 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

February 21^th 2011317 K 24 35 min.

How to peel a fruit

Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.

February 21^th 2011192 K4.3 35 min.

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

February 21^th 2011143 K5 2 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.