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This shockingly easy recipe will make you look like an expert chef.ÿThe final product of this simple recipe is a beautiful, hearty veggie terrine that is both satisfying and elegant. Topped with onions, olive oil, and lemon, it has a uniquely Ikarian flair with its use of fresh herbs and lemon.
? cup extra virgin olive oil, plus more for serving ¬ sweet onion, minced, plus more for serving 1 pound yellow split peas, rinsed well Salt and pepper (optional) 2 teaspoons fresh parsley, chopped Salt and pepper to taste Lemon, for serving Chopped parsley, for serving
In a heavy saucepan, cook onion in olive oil over medium heat or until tender, about 4-5 minutes. Add split peas and enough water to cover; bring to a boil. Skim top of liquid; reduce heat, and simmer for 45 minutes. Add salt and pepper to taste and continue to simmer until split peas are falling apart but not totally broken down. Remove from heat and add salt to taste. Mash the split peas with a potato masher or wooden spoon to break them down a bit more. Pour pea mixture into a 10 x 14 casserole dish and let cool on counter until set, about 10 minutes. After the terrine has set, cut into squares and serve garnishedÿwith chopped parsley, a squeeze of lemon juice, a drizzle of olive oil, and chopped onion.