Yellow split peas

No: rinse them well and simmer without soaking. Soaking overnight can shorten the cooking time, but it is not essential.

After rinsing, simmer them in plenty of water for about 40–60 minutes, until soft; older peas can take longer. Add more hot water if the pan starts to dry out.

Salt is fine during cooking, but add tomatoes, vinegar or lemon juice after the peas are tender: acidic ingredients can slow softening. For a smoother soup or dal, simmer until the peas begin to break down.

They make a thick, gently earthy soup with onion, carrot and stock, or a creamy dal with spices such as cumin, turmeric and ginger. In British cooking, they are also used for pease pudding, traditionally served with ham.

Cool them promptly, then keep them in a covered container in the fridge and use within 3–4 days. Freeze portions for longer storage, and thaw them in the fridge before reheating until piping hot.

Yes: use the same amount and cooking method in soups, stews and dal. Green split peas have a slightly earthier flavour and may take a little longer to soften.

No. Yellow split peas are dried, split peas with their skins removed; lentils are a different legume and usually cook faster. You can use lentils in a soup, but the texture and cooking time will change.