We Know What We're Having For Dinner

By Margaret Lyons in Food on Nov 8, 2004 7:14PM

Happy National Split Pea Soup Week! We didn't get your card, but we'll assume you're wishing us a good NSPSW also. Since 1969, the second week of November is a special time, set aside from the rest of our busy food-celebration calendar, during which Americans can reflect on the delicious and nutritious legume. You don't need to soak split peas before you cook them, FYI.

We are stocking up on our pea and lentil info, and you should too. Lentils provide more folic acid than any other unfortified food, and they are rich in protein. Yum. There are oh so many recipes for preparing lentils, peas, and chickpeas, but let's highlight a few:
Chocolate lentil cake. Uh, isn't that like, against the point of cake? Methinks yes. We're not too down with chickpea cake, either, but who knows. These veggie burgers sound pretty yummy, as does green and gold chowder. Man, it is so lunchtime.