Greek Spilt Pea Soup with Lemon
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.
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Recipe Information
Ingredients
- 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
Rinse the yellow split peas under cold water until the water runs clear. Set aside.
In a large soup pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed split peas, vegetable broth (or water), bay leaf, and dried oregano to the pot. Bring the mixture to a boil.
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.
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.
Stir in the fresh lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning as necessary.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot with crusty bread or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8269 mg | 360% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 90.2 g | 322% | |
| Total Sugars | 45.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5180 mg | 110% | |
*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.
