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).
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.
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.
Lebanese Green Split Pea Soup originally printed from https://yupitsvegan.com/lebanese-green-split-pea-soup/ March 10, 2018