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Greek Yellow Split Pea Puree (Fava)

A healthy yellow split pea puree with sautéed mushrooms and caramelized onions. This protein-rich recipe is the perfect plant based dinner!
Course Appetizer, Main Course, Side Dish
Cuisine Greek, Mediterranean
Keyword Fava, healthy, legumes, recipe, yellow split peas
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 -4
Author The Hungry Bites


  • 1 cup (180 grams) yellow split peas
  • 3 tablespoons vegetable oil, I prefer olive oil
  • 1 small onion, chopped
  • 1 small carrot, grated
  • 4-5 cups hot water
  • 1 teaspoon sugar, optional
  • Salt and pepper to taste

  • 1/2 pound (250 grams) mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste

  • 2 large onions
  • 2 tablespoons olive oil
  • 1 tablespoon grape syrup, or maple syrup, or pomegranate syrup
  • Salt and pepper to taste

  • Fresh chopped parsley for garnish


  1. Rinse the yellow split peas very well and drain.

  2. In a deep pot, add the oil, onion and carrot and cook in medium high heat for 4-5minutes until soft. Add the yellow split peas and cook for another two minutes.

  3. Add 4 cups hot water and when it starts to boil reduce heat to low, cover the pot and simmer for about 40-45 minutes or until peas are very soft and “mushy”. During cooking, you may need to add some more water.
  4. In the meantime, heat a skillet on high heat, add the oil, mushrooms, salt, pepper and thyme, and cook for 8-10 minutes until browned and fragrant. Remove from heat and keep warm.
  5. In the same skillet, on low heat, cook the onions with olive oil, salt and pepper for 20-30 minutes, until very soft, brown and caramelized. (during cooking the onions, if you notice they’re going to burn without having been caramelized, you can add a splash of water to help them cook more evenly).

    Add the syrup and cook for another 2-3 minutes.

  6. When the yellow split peas are cooked through and are very soft, puree them with an immersion blender (or in a food processor taking extra care, since they’ll be hot).

  7. Serve on plates, topping with mushrooms, caramelized onions and chopped parsley.


Recipe Notes

This recipe yields 2 servings as a main dish and 4 or more servings as an appetizer or side.
It can easily be doubled.