Greek Spilt Pea Soup with Lemon

Nutriscore Rating: 77/100

Brighten up your table with this comforting yet refreshing Greek Split Pea Soup with Lemon, a hearty vegan dish that bursts with Mediterranean flavors. Crafted with yellow split peas, aromatic vegetables, and a blend of dried oregano and bay leaf, this soup is simmered to perfection, then lifted with the zest and juice of fresh lemons for a zippy citrus finish. A partial blend provides a velvety texture while keeping some satisfying chunks, making it both rustic and elegant. Garnished with fresh parsley and best served with crusty bread, this wholesome soup is ideal for a light lunch or dinner. Ready in just over an hour, this recipe is nutritious, filling, and packed with plant-based protein, perfect for anyone craving a healthy, flavorful meal.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1.5 cups yellow split peas
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 6 cups vegetable broth or water
• 1 bay leaf
• 1 teaspoon dried oregano
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

10 steps

1. Rinse the yellow split peas under cold water until the water runs clear. Set aside.

2. In a large soup pot, heat the olive oil over medium heat.

3. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5. Add the rinsed split peas, vegetable broth (or water), bay leaf, and dried oregano to the pot. Bring the mixture to a boil.

6. Once boiling, reduce the heat to low and simmer, partially covered, for about 40-45 minutes, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.

7. Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks. Alternatively, transfer about a third of the soup to a blender, puree, and return it to the pot.

8. Stir in the fresh lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning as necessary.

9. Ladle the soup into bowls and garnish with chopped fresh parsley.

10. Serve hot with crusty bread or a side salad for a complete meal. Enjoy!

Nutrition Facts

1 serving (542.5g)

Calories		409
% Daily Value*
Total Fat		11.4 g	15%
	Saturated Fat	1.6 g	8%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		1339 mg	58%
Total Carbohydrate		57.0 g	21%
	Dietary Fiber	22.2 g	79%
	Total Sugars	11.4 g
Protein		21.2 g	42%
Vitamin D		0.0 mcg	0%
Calcium		96 mg	7%
Iron		4.3 mg	24%
Potassium		1215 mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 411 cal (24.8%%)

Protein: 334 cal (20.1%%)

Carbs: 915 cal (55.1%%)