Greek Split Pea Soup

From The Vegetarian Mother and Baby Book by Rose Elliot


1 1/2 cups yellow split peas
1 large onion, sliced
Olive oil
Salt and pepper
Juice of 1 lemon
1 red onion, chopped (optional)


This takes about 2 minutes to put together, followed by long, slow simmering - 1 1/2 hours - to produce a thick, filling, and very nutritious soup. Serve it with some bread or salad sandwiches for a cheap, easy lunch or supper. The texture is fairly smooth so it's ideal for babies and toddlers, and very popular with them (but leave the raw onion topping off their portion).

Put the split peas into a large saucepan with the onion, 5 quarts water, and 1 tablespoon olive oil. Bring to a boil, then skim off the froth. Let simmer gently, uncovered, for 1 1/2 hours, stirring from time to time towards the end to prevent it sticking. It will be thick, fairly smooth, and creamy-looking. Season with plenty of salt and pepper and add the lemon juice, a bit at a time, until it tastes right: I generally find it will take the whole lot. Top each portion with a little olive oil and some chopped red onion if you wish. Serves 4 adults

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