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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 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.

Step 8

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

Step 9

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

Step 10

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

Nutrition Facts

Serving size	2194 grams (2194.0g)

Amount per serving	% Daily Value*
Calories	1659

Total Fat 47.70g	61%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 8269mg	360%
Total Carbohydrate 239.40g	87%
Dietary Fiber 90.20g	322%
Total Sugars 45.40g
Protein 82.50g	165%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 18mg	101%
Potassium 5180mg	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.

Source of Calories

Fat: 25.0%

Protein: 19.2%

Carbs: 55.8%