Greek Split Pea Soup with Lemon

Name: Greek Split Pea Soup with Lemon
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 6 servings Cumin, for garnish; 2 Tbsps EVOO, plus some for drizzling; 6 servings Greek feta cheese crumbles, for garnish; 118 milliliters fresh mint leaves, chopped; 118 milliliters fresh parsley leaves, chopped; 4 cloves garlic, finely chopped; 473 milliliters green split peas; 1 lemon, juiced; 6 servings Naan, pita or flatbread; 1 onion, chopped; 6 servings Dried oregano; 6 servings Paprika, for garnish; 6 servings Salt; 6 servings Salt and freshly ground pepper; 1 liters chicken, or vegetable stock, or a combo of both

The recipe Greek Split Pea Soup with Lemon could satisfy your Mediterranean craving in roughly 40 minutes. This vegetarian recipe serves 6. This soup has 281 calories, 11g of protein, and 14g of fat per serving. A mixture of parsley leaves, oregano, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat the EVOO in a soup pot over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Pot

Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes.

Ingredients you will need

Stock

Peas

Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Mint

Soup

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Food Processor

Blender

Pot

For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.

Ingredients you will need

Flatbread

Olive Oil

Oregano

Salt

Equipment you will use

Baking Sheet

Wire Rack

Oven

Reheat the soup over medium heat.

Ingredients you will need

Soup

Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.

Ingredients you will need

Flatbread

Paprika

French Fries

Cumin

Extra Virgin Olive Oil

Feta Cheese

Soup

Equipment

Ingredients

Servings:

6servings

Cumin, for garnish 2Tbsps

EVOO, plus some for drizzling 6servings

Greek feta cheese crumbles, for garnish 118milliliters

fresh mint leaves, chopped 118milliliters

fresh parsley leaves, chopped 4cloves

garlic, finely chopped 473milliliters

green split peas 1

lemon, juiced 6servings

Naan, pita or flatbread 1

onion, chopped 6servings

Dried oregano 6servings

Paprika, for garnish 6servings

Salt 6servings

Salt and freshly ground pepper 1liters

chicken, or vegetable stock, or a combo of both

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Skouras Saint George Agiorgitiko with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.