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.
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.
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.
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
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
Nutrition
Disclosure: I received a complimentary copy of this cookbook for my review.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Amelia Silver says
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!
Katrina says
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!
Pam says
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.
Val says
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.
Annie says
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’?
Dawn says
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!).
Sarah says
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!
Megann says
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.
Shannon @ Yup, it's Vegan says
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!
Nicole says
Wow this soup is so delicious. Thank you! Is there a way to share it to facebook?
Janelle says
Perfection! This soup is amazing 🤗😄
Tiara says
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!
Phyllis says
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.
Megan P says
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.
Shannon @ Yup, it's Vegan says
That’s how I felt about this recipe too! Glad you enjoyed it!
Lynn Hernandez says
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.
Shannon @ Yup, it's Vegan says
That’s wonderful to hear, Lynn!
VICTORIA says
Amazing recipe! Definately making this one a family staple!
Cath Anne says
Hi there! I’m excited to try this recipe. Did you soak the peas before cooking them? 🙂
Shannon @ Yup, it's Vegan says
No I did not soak them. Hope you enjoy!
Sunshine says
This is very tasty. Thanks for the recipe 🙂
Sarah says
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
Nancy says
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
Shannon @ Yup, it's Vegan says
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!
oran aviv says
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.
Shannon @ Yup, it's Vegan says
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.
Barbara says
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
Stacey says
This had an amazing flavor. Simple clean and bright.
thefolia says
What a yummy bowl of goodness…happy feasting.
Richard says
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!