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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 120 MIN SERVINGS: 6 COST: LOW
1 POUND (500 GR) SPLIT PEAS
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2 CELERY STICKS, SLICED
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2 LARGE ONIONS, SLICED
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2 CARROTS, SLICED
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ROSEMARY
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SALT TO TASTE
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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5 CUPS (1 1/2 L) WATER
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RECIPE
IN A LARGE SAUCE PAN, PUT OLIVE OIL, ONIONS, CARROTS, CELERY, SALT, ROSEMARY. COOK OVER MEDIUM HEAT.
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AFTER ABOUT 10-15 MINUTES, ADD THE SPLIT PEAS AND WATER, COOK OVER MEDIUM-LOW HEAT FOR ABOUT 2 HOURS
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COOK UNTIL THE PEAS HAVE LOST THEIR SHAPE AND WATER HAS EVAPORATED
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SERVE WARM OR HOT WITH A DRIZZLE OF OLIVE OIL.
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