Lebanese Green Split Pea Soup Recipes

LEBANESE-STYLE RED LENTIL SOUP

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

LEBANESE GREEN SPLIT PEA SOUP

Steps:

• 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.

GREEN SPLIT PEA SOUP

Steps:

• Heat olive oil in a medium stockpot over medium-high heat. Add onions and cook until they soften. Add the bay leaves, carrot, split peas, and water. Bring to a boil, then reduce to a simmer. Simmer for 25 minutes, or until the split peas have softened but still have a bite. Season with salt to taste. Add more water if the soup is too thick.
• Puree the soup, reserving about ¼ of the soup for a chunkier consistency. Heat through, taste for salt.
• Stir in lemon juice, if using, and a few grinds of black pepper. Serve.

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

GREEK SPLIT PEA SOUP WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. 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.
• 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.
• Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.