Categories: Soup

Ingredients

• 6 T. extra-virgin olive oil, divided
• 2 C. diced yellow onion (from about one large onion)
• 1 t. cumin
• 16 ounces yellow split peas, rinsed
• 6 C. chicken or vegetable broth
• 2 lemons
• 3/4 t. salt, plus more to taste
• 2 t. black pepper
• 3 T. finely chopped red onion

Directions

1. Pour 3 T. of the oil into a large saucepan set over medium heat. When oil is shimmering, add the two cups of diced yellow onion. Cook, stirring occasionally, until onion is translucent and soft, about eight minutes.

2. Add the ground cumin, stir well, and cook for about a minute. Then add the yellow split peas and the broth. Turn heat to high and bring to a boil, and then reduce heat to maintain a simmer. Cook until the split peas are falling apart, about one hour.

3. While the soup is cooking, zest one of the lemons. You need about one teaspoon of zest. Then juice both lemons until you have two tablespoons.

4. Puree the soup either in a blender or with an immersion blender. If you used the blender, pour the mixture back in the saucepan. Add the salt, pepper, lemon juice, and lemon zest. Stir well. If needed, thin the soup with water or more broth.

5. Ladle the soup into bowls. Garnish with the diced red onion and drizzle with the remaining olive oil.

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