A few Basics about Cooking Dry Peas, Lentils, and Chickpeas
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The first step in your preparation process is ensuring that the peas, lentils and chickpeas you are using are of United Sates origin. Peas, lentils, and chickpeas from other origins such as Canada, Turkey or India, are known to have higher levels of foreign matter and may take much longer to cook because of hard seed problems (a result of harvesting at higher moisture rates before the product is fully matured). Peas and lentils from the United States are dried naturally in the sun and harvested at low moisture rates resulting in a product that does not require soaking. In fact, soaking peas and lentils from the United States will likely result in overcooking the product (Note. Chickpeas, regardless of origin, still need to be soaked prior to cooking).
Cooking times may vary slightly depending upon the variety.
Times given are approximations, and you should adjust them to meet your needs. High altitude, hard water, and salt added to the cooking water will increase the cooking time.

Dry Split Peas or Whole Peas

Preparation - As with lentils, there is no need to soak split peas from the United States. For every cup of split peas or lentils, use at least 2,5 cups water. Add more water if cooking time is extended due to high altitude, hard water, etc… Bring water to a slow boil and cook the split peas for about 30 to 40 minutes, or until the peas reach the desired tenderness. One cup of dried peas will yield just under 2,5 cups of cooked peas. For whole peas, soak overnight and then cook for 35 to 40 minutes. As with lentils, do not add acidic ingredients such as tomatoes or lemon juice to the peas while cooking. Add these ingredients only after lentils have achieved desired tenderness. Small amounts of acidic ingredients, however, may not lengthen cooking time.

The Busy Cook Almost-perfect method - In a medium size pan, combine at least 2,5 cups of water with each cup of lentils or split peas. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover, and simmer slowly, until the lentils or split peas are tender. Drain off any excess water. Split peas tend to froth and boil over. Keep the pan only partial covered, with the lid one-half inch away from the edge of the pan, to avoid build up of froth and subsequent boiling over.
See shade boxes approximate cooking times.

Decorticated lentils (lentils without their outer skins, such as Red Chief) cook in 6 to 12 minutes, depending upon the variety. Pay close attention when cooking decorticated varieties; they cook quickly and will turn to mush if overcooked or cooked at a rapid boil.

One cup of dry whole lentils yields a generous 2,5 cups; split peas yield just under 2,5 cups, decorticated lentils yield about 2 cups.

Preparation of Chickpeas
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In a medium size pan, combine 1 cup of soaked chickpeas and 2,5 cups of water. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover and simmer until the chickpeas are tender.

Many people prefer to use canned chickpeas because of the convenience. However, some find a noticeable difference between canned chickpeas and those they prepare. The difference is typically noticeable in dishes that most bring out the taste of the chickpeas, such as hummus. Try both forms to find which you prefer. One 15-ounce can contains a scant 2 cups.