Greek Split Pea Soup with Lemon Recipe

Name: Greek Split Pea Soup with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO, plus some for drizzling; 1 onion, chopped; 4 cloves garlic, finely chopped; Salt and freshly ground pepper; 6 to 8 cups chicken, or vegetable stock, or a combo of both; 2 cups green split peas; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh parsley leaves, chopped; 1 lemon, juiced; Naan, pita or flatbread; Olive oil spray; Salt; Dried oregano; Greek feta cheese crumbles, for garnish; Cumin, for garnish; Paprika, for garnish

Servings: persons

2 tablespoons EVOO, plus some for drizzling
1 onion, chopped
4 cloves garlic, finely chopped
Salt and freshly ground pepper
6 to 8 cups chicken, or vegetable stock, or a combo of both
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 lemon, juiced
Naan, pita or flatbread
Olive oil spray
Salt
Dried oregano
Greek feta cheese crumbles, for garnish
Cumin, for garnish
Paprika, for garnish

1
Preheat the oven to 350 degrees F.
2
For the soup: Heat the EVOO in a soup pot over medium heat.
3
Add the onions and garlic.
4
Season with salt and pepper and cook until tender, 8 to 10 minutes.
5
Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes.
6
Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender.
7
Return the puree to the pot, and stir in the lemon juice.
8
Taste and adjust the salt and pepper.
9
Cool and store for a make-ahead meal.
10
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.
11
Roast in the oven to toasted and crisp.
12
Store at room temperature in an airtight container.
13
Reheat the soup over medium heat.
14
Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons EVOO, plus some for drizzling, 1 onion, chopped, 4 cloves garlic, finely chopped, Salt and freshly ground pepper, and more.

Yes, Greek Split Pea Soup with Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Split Pea Soup with Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions