-
1
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion.
-
2
Cook, stirring, until tender, five to six minutes.
-
3
Add the split peas and enough water to cover by an inch, and bring to a boil.
-
4
Skim foam off the top, reduce the heat, cover and simmer one hour.
-
5
Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot.
-
6
Stir often to prevent them from sticking.
-
7
The water should cloud, and some of the split peas will be intact while others will disintegrate.
-
8
Continue to simmer until they have mostly disintegrated.
-
9
When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel.
-
10
Replace the lid and let sit for 20 minutes.
-
11
If the mixture looks more like a soup than a puree, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer.
-
12
Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot.
-
13
Taste and adjust salt.
-
14
Moisten as desired with the broth.
-
15
Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice.
-
16
Whisking helps break down the split peas and contributes to a smooth texture.
-
17
Transfer to a bowl or plate, top with a drizzle of olive oil and serve.
