The yellow split-pea dal had to be pressure-cooked, mashed, cooked again with sugar and spices, and cooled.
Washington Post(Oct 07, 2016)
At La Grenouille, the anachronisms live on: damned if the waiters aren’t still ceremoniously sprinkling croutons on your split-pea soup.
New York Times(Dec 07, 2013)
Lentil soup is puréed to the texture of split-pea; its flavor is bright with cumin.
New York Times(Feb 20, 2010)