Dinner Tonight: Greek Yellow Split-Pea Soup with Red Onion and Lemon
Dinner Tonight: Greek Yellow Split-Pe Autumn will be even more special with this recipe. It works well as a reasonably priced main course. Head to the store and pick up onion, olive oil, lemons, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Add the cumin seeds to a small skillet set over medium heat. Toast until very fragrant, about one minute. Turn off the heat, and grind the cumin in a spice grinder or mortar and pestle.
Pour three tablespoons 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.
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.
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.
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.
Ladle the soup into bowls.
Garnish with the diced red onion and drizzle with the remaining olive oil.