1 cup yellow split peas (in the international foods section of the grocery store)
1-1/2 to 2 cups water
1/4 cup olive oil, plus 1 tablespoon
1/4 to 1/2 teaspoon salt
1 clove of garlic, minced
1/8 teaspoon ground thyme
1 tablespoon lemon juice
crusty bread (like French or Italian)
Rinse the split peas in water. Drain and set aside.
Heat a small saucepan over medium-high heat; add the tablespoon of olive oil, the garlic and thyme. Sauté for a minute or two.
Add the peas, 1-1/2 cups of water, 1/4 cup of olive oil, and salt. Turn the heat down to low. Simmer with the lid on for about 40-50 minutes, stirring occasionally, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon. If the peas start to dry out, add more water.
When done, remove from heat, pour in the lemon juice and use an immersion blender to mix until the peas become smooth and creamy, like a puree.
Serve hot with crusty bread for dipping.
Instant Pot Alternative:
Use the Saute function for the garlic and thyme. Then add the peas, 1-1/2 cups water, olive oil and salt. Cook on Manual for 25 minutes, then natural release for 10 minutes. (Because the Instant Pot is large and the recipe makes a small amount, the immersion blender might create spatter.)