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Home » Vegan Soup Recipes » Lebanese Green Split Pea Soup

Lebanese Green Split Pea Soup

March 10, 2018 By Shannon @ Yup, it's Vegan 30 Comments

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You’ve never had a vegetarian split pea soup like this: creamy, light, and bright with the flavor of lemon, this Lebanese green split pea soup is adapted from Salma Hage’s beautiful Middle Eastern Vegetarian Cookbook.

A bowl of vegan Lebanese green split pea soup, with a drizzle of olive oil on top and a generous sprinkling of za'atar herb and spice blend across the center of the bowl.

Guilty as charged, I received this book for review last year and though I’ve flipped through it dozens of times (it’s a great coffee table tome) I’ve just finally got to cooking. A lot of the recipes read as rather simple but the flavors have been absolutely luxurious and I’m very excited to try more.

Almost all of the recipes in the book are already vegan or have a listed vegan option. This cookbook is a great investment or gift because it’s gorgeous, with a high-quality hardcover binding and built-in bookmark, but full of approachable and (!) frugal recipes. I splurged on a bottle of pre-made za’atar blend for this humble vegan green split pea soup; but it can be reused for countless other recipes in the book. Everything else included in the recipe was either already in my pantry or only cost a dollar or two.

Lebanese green split pea soup in a ceramic bowl with a wooden spoon and plate, placed on top of the Middle Eastern Vegetarian Cookbook

This Lebanese green split pea soup looks EXACTLY like the picture in the book!

When I first read through this Lebanese green split pea soup recipe it felt insane. Par-boiling the potatoes and split peas in separate pots only to combine them and cook them more, and then puree the whole thing? Who came up with this method? I thought to myself that next time I made this Lebanese split pea soup, I’d probably, at least, do the par-boiling together in one pan.

Alas, upon a reread I recalled the reason why potatoes are usually added to cold water before raising it to a boil (so that the centers can cook thoroughly before the outsides turn to mush). Plus, potatoes are better boiled in salted water whereas peas categorically should not be boiled in salted water because their skins will seize up and prevent the peas from getting tender.

Furthermore, as my split peas boiled away and I used a spoon to skim the foamy bean skin that was forming on the surface, it started to dawn on me that the potatoes would have been absorbing all of that bean foam if they were cooking in the same pan. Mmmmm, bean foam.

A close-up shot of creamy and light Middle Eastern green split pea soup, with a smooth but thick pureed texture, with bowls of Brussels sprouts and seeded crackers in the background

So yes, to prepare this Lebanese green split pea soup as described in the Middle Eastern Vegetarian Cookbook, a little bit of fuss is required. However, I’m now totally convinced that the fuss is worthwhile. Beyond that, the soup is SO good that we had only had a few bites before we started talking about making it again that weekend and saving some portions in the freezer for emergencies. This makes a huge, satisfying batch of split pea deliciousness.

I’ve never had a green split pea soup SO creamy and ethereally light as this one. And given that it contains a hefty amount of potatoes (I increased the quantity from the book ever so slightly (and also reduced the oil)), we felt comfortable enjoying it as a complete albeit light meal, topped with a little bit of extra olive oil. Next time I’ll try blending in some spinach too for more vegetable power.

Because this soup is so packed with flavor from spices, garlic, and veggies, it’s my go-to split pea soup recipe. Rather than try to emulate “ham” flavor with liquid smoke and smoked paprika – and I harbor no ill will toward that approach – this vegetarian split pea stew is flavorful in its own wonderful way.

If you try this amazing vegan split pea soup, let me know in the comments or tag me with @yupitsvegan on Instagram!

Lebanese Green Split Pea Soup | Yup, it's Vegan
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4.73 from 22 votes

Lebanese Green Split Pea Soup

Thick, creamy and luscious, this Lebanese green split pea soup is a unique vegetarian and vegan spin on split pea soup, made with traditional Middle Eastern seasonings. Top with za'atar (a blend of dried herbs, sesame, and sumac) for a really special flavor. (Recipe adapted from the Middle Eastern Vegetarian Cookbook by Salma Hage).
Course Soup, stew
Cuisine dairy-free, gluten-free, grain-free, Middle Eastern, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword vegan split pea soup, vegetarian split pea soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 282kcal

Ingredients

  • 1 tbsp olive oil
  • 1 and 1/4 cups green split peas
  • 3 medium-sized gold potatoes peeled
  • 1 yellow or white onion diced
  • 6 cloves garlic minced
  • 2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 tsp cayenne pepper (reduce if sensitive to spice)
  • 3 cups low-sodium vegetable broth
  • 3 stalks celery diced
  • 1/4 cup chopped flat-leaf parsley (optional)
  • juice of 1 lemon
  • za'atar (optional, for serving)

Instructions

  • Add the split peas to a large saucepan, cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside, and rinse out the pot.
  • Meanwhile, add the peeled potatoes to another saucepan, cover with cold water, salt the water heavily, and then bring it to a boil and cook for 7 minutes. Drain and set aside. (I simply pour them into the same strainer I'm already using for my peas).
  • Heat the olive oil in your large saucepan. Add the onion and garlic and saute for 5 minutes, stirring frequently to prevent the garlic from burning. Add the cumin, pepper, and cayenne, and continue to cook, stirring frequently, until the onions are softened and slightly browned.
  • Add the potatoes, split peas, vegetable broth, and celery. Bring to a boil, then reduce to a steady simmer and add the parsley if using. Continue to simmer until the potatoes and split peas are fully cooked. Turn off the heat and use an immersion blender to puree the mixture until smooth. (Alternately, you can blend the soup in batches in a blender or food processor).
  • Return the soup to the heat and add the lemon juice, and salt to taste. If desired, add water to thin out the consistency. Serve hot, topped if desired with a drizzle of olive oil, and a generous sprinkling of za'atar.

Video

Notes

POTATO TYPE: The traditional version of this dish uses new potatoes (use approximately 4 rather than the 3 Yukon golds listed). Even more traditionally, the quantity of new potatoes is doubled. Half of the potatoes, after boiling, are then coated in za'atar and roasted in a 400 degree Fahrenheit oven for 30 minutes until golden, and served as an additional garnish for the soup.
RECIPE EFFICIENCY: I've found that the most efficient way to prepare this is to measure/chop the onion, garlic, parsley, celery, and broth, whilst the potatoes and split peas are par-cooking. Done this way, the whole recipe can be on the table in under an hour.
OIL QUANTITY: The original recipe also calls for 3 tablespoons of oil.

Nutrition

Serving: 1fourth recipe | Calories: 282kcal | Carbohydrates: 60g | Protein: 17g | Fat: 4g | Monounsaturated Fat: 3g | Sodium: 157mg | Potassium: 582mg | Fiber: 17g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 42.1mg | Calcium: 50mg | Iron: 4.7mg

Disclosure: I received a complimentary copy of this cookbook for my review.

Filed Under: Soup Tagged With: gluten-free, grain-free, legumes, Mediterranean-inspired, Middle Eastern-inspired, nut-free, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Amelia Silver says

    November 20, 2022 at 20:33

    I like this soup very much but it does not resemble any of the comments above!” One tsp of cayenne is substantial! And very hot! There is nothing light and creamy about this soup—/ it is delicious and spicy. I had to add more broth before blending. We added dollops of fresh yogurt. My husband was not pleased at all, hoping for a Dutch pea soup. This frankly tasted like a Mexican soup my mother used to make in Chiapas!

    Reply
  2. Katrina says

    August 26, 2021 at 05:30

    5 stars
    Have just made this for dinner and the whole family LOVES it! Will definitely be making this again. We had some char-grilled peppers, olives and eggplant on the side and served with flat bread. So simple to make and so delicious!

    Reply
  3. Pam says

    May 1, 2021 at 21:04

    2 stars
    The inclusion of celery (of which I’m generally not a fan) should have dissuaded me from making this soup, but the reviews are so favorable. I must have done something wrong. The flavor is (to put it nicely) off. I also didn’t like finding the little strings of celery after thorough blending. Otherwise, it’s just not my kind of soup. I’d intended to serve it as a first course for a dinner party I’m hosting in a few days. And now I must scramble to find something else. I should add that I’m a big fan of Lebanese cuisine over all.

    Reply
    • Val says

      June 29, 2021 at 14:19

      I cut the celery in very tiny pieces to avoid finding the strings which are not very pleasant to eat, as you have noticed. Peas being tasteless, I increased the amount of spices to my taste.

      Reply
    • Annie says

      August 11, 2021 at 22:02

      5 stars
      I always peel the strings off celery before chopping. It’s not typical ham and pea soup but I found it extraordinarily delicious especially with the lemon and garlic.
      Maybe it was the vegetable broth that made if taste ‘off’?

      Reply
  4. Dawn says

    January 3, 2021 at 17:31

    5 stars
    This was amazing! I couldn’t stop eating it! My picky kids liked it too. The za’atar on top just perfected it. Will definitely be making this again. My potatoes were good sized, so I did cut them up into smaller pieces and I’m glad that I did because they still have a firm texture when the beans were finished. I used the immersion blender, but kept some of the potato chunks for texture. Was incredible (and I rarely post reviews!).

    Reply
  5. Sarah says

    May 6, 2020 at 14:43

    5 stars
    This is my favorite soup in the entire world. I’ve made it four times and I have never been anything but shook by how perfect it is. My desert island recipe for sure. Thanks!

    Reply
  6. Megann says

    April 16, 2020 at 19:08

    I was looking for an alternative to traditional split pea soup and I love this flavor! My potatoes were large so I only used two, but I have nearly doubled the broth and the soup was still sooo thick it is more like a dip, I am scooping the soup out onto my crusty bread. Wondering if this is normal? I am still planning to add more broth. BTW I used my own home made vegetable stock which has no salt in it whatsoever.

    Reply
    • Shannon @ Yup, it's Vegan says

      April 20, 2020 at 10:36

      Hi Megann,
      Split peas can definitely vary in size and water absorption, I’ve seen variation by as much as double like you described. I’m glad you were able to adjust accordingly and still enjoy it!

      Reply
  7. Nicole says

    March 10, 2020 at 08:32

    5 stars
    Wow this soup is so delicious. Thank you! Is there a way to share it to facebook?

    Reply
  8. Janelle says

    February 2, 2020 at 21:33

    5 stars
    Perfection! This soup is amazing 🤗😄

    Reply
  9. Tiara says

    January 26, 2020 at 14:45

    5 stars
    I just made this recipe. I love it! I wasn’t sure how it would turn out because the ingredients seem so simple, but together it is amazing! I used the recipe notes at the bottom and roasted potatoes with the za’atar to add as a garnish when I eat it. This will be my meal prep for the week. I’m going to LOVE my lunch this week! Thanks for the recipe!

    Reply
  10. Phyllis says

    November 25, 2019 at 20:58

    5 stars
    This is the most amazing Split Pea soup I have ever had. It will be a staple this winter. I added two diced carrots which I don’t know if it changes the flavor but adds to the vitamin variety. And the lemon….I almost didn’t add it because it tasted so good before I did. I mixed a small amount into a bowl to try and there was no looking back. Thanks for the hints in the narrative.

    Reply
  11. Megan P says

    July 3, 2019 at 10:36

    5 stars
    To be honest, I was not expecting this recipe to be as good as it was. This is truly a “greater than the sum of its parts” soup. The za’atar on top definitely made it amazing, but even when I forgot to put it on the next day, it was still super tasty! This is a recipe I will be coming back to many times.

    Reply
    • Shannon @ Yup, it's Vegan says

      July 8, 2019 at 12:10

      That’s how I felt about this recipe too! Glad you enjoyed it!

      Reply
  12. Lynn Hernandez says

    June 22, 2019 at 01:43

    5 stars
    I made this tonight for 21 people at a zen mediation retreat. It hada really nice texture. Light and airy with a hint of heat (I added less cayenne and more cumin). I will make this again. I will use the left overs tomorrow as a base for a vegan asparagus and greens soup.

    Reply
    • Shannon @ Yup, it's Vegan says

      June 23, 2019 at 14:07

      That’s wonderful to hear, Lynn!

      Reply
  13. VICTORIA says

    April 23, 2019 at 08:48

    5 stars
    Amazing recipe! Definately making this one a family staple!

    Reply
  14. Cath Anne says

    March 26, 2019 at 20:56

    Hi there! I’m excited to try this recipe. Did you soak the peas before cooking them? 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      March 27, 2019 at 09:09

      No I did not soak them. Hope you enjoy!

      Reply
  15. Sunshine says

    March 22, 2019 at 17:49

    5 stars
    This is very tasty. Thanks for the recipe 🙂

    Reply
  16. Sarah says

    February 10, 2019 at 05:33

    4 stars
    Thank you. Potatoes took ages to cook so I might cut them up more next time. Very yummy soup. Needs a fair amount of salt added at end plus the lemon juice to bring out the flavour

    Reply
  17. Nancy says

    January 28, 2019 at 16:47

    5 stars
    Delicious. Feels healthy due to spices.
    My only question,and maybe it’s obvious, is — at the potatoes suppposed to be cut up before boiling? I didn’t and it took longer for them to be cooked thru.
    Thanks for a great recipe.
    Fills the bill in Maine winter.
    Nancy

    Reply
    • Shannon @ Yup, it's Vegan says

      January 29, 2019 at 07:32

      I didn’t cut mine up! They finish cooking after being added back in with the rest of the ingredients, are not supposed to be fully cooked after 7 minutes – that part is just a par-cook. Hope this helps!

      Reply
  18. oran aviv says

    January 1, 2019 at 12:51

    4 stars
    I just tried this. Thanks. I also preferred serving it on top of rice after trying it as a soup.
    The great scents coming from my kitchen made my family eager to try this.
    Question – why not cook up eh split peas and potatoes together after sauteing the onions,garlic and spices. That would make the recipe easier and have less pots to clean.

    Reply
    • Shannon @ Yup, it's Vegan says

      January 3, 2019 at 15:57

      5 stars
      I had the same thought when I read the recipe in the cookbook. But as I discussed in my commentary, I found that there was some merit to cooking them separately – namely, that both of the split peas and potatoes cooked thoroughly without the other becoming overcooked. However, I think if you wanted to cook everything together in one pan, it would probably still be pretty good.

      Reply
  19. Barbara says

    August 1, 2018 at 04:18

    4 stars
    We really enjoyed this soup tonight. I made it more substantial by adding green beans and spinach, but I din’t have celery. I also served it with brown rice. Will definitely be making this again. Thank you

    Reply
  20. Stacey says

    May 20, 2018 at 05:12

    5 stars
    This had an amazing flavor. Simple clean and bright.

    Reply
  21. thefolia says

    April 8, 2018 at 22:43

    5 stars
    What a yummy bowl of goodness…happy feasting.

    Reply
  22. Richard says

    April 5, 2018 at 21:09

    Definitely will try this. My go-to split pea soup has sweet potatoes, carrots and celery in it, and it’s a family standard but it’s always good to get another recipe!

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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