Dinner Tonight: Greek Yellow Split-Pea Soup with Red Onion and Lemon
Dinner Tonight: Greek Yellow Split-Pea Soup with Red Onion and Lemon could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $2.24 per serving, you get a main course that serves 4. One portion of this dish contains roughly 30g of protein, 23g of fat, and a total of 647 calories. It will be a hit at your Autumn event. 127 people have tried and liked this recipe. A mixture of yellow split peas, cumin seeds, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Many people really liked this Mediterranean dish. It is brought to you by Serious Eats. With a spoonacular score of 98%, this dish is super. If you like this recipe, you might also like recipes such as Greek Split Pea Soup with Lemon, Yellow Split Pea Soup, and Yellow Split Pea Soup.
Servings: 4
Ingredients:
2 teaspoons freshly ground black pepper
2 teaspoons cumin seeds
2 lemons
6 tablespoons extra-virgin olive oil, divided
3 tablespoons finely chopped red onion
3/4 teaspoon salt, plus more to taste
6 cups chicken or vegetable broth
2 cups diced yellow onion (from about one large onion)
16 ounces yellow split peas, rinsed
Equipment:
mortar and pestle
frying pan
sauce pan
immersion blender
blender
bowl
ladle
Cooking instruction summary:
Procedures 1 Add the cumin seeds to a small skillet set over medium heat. Toast until very fragrant, about one minute. Turn off the heat, and grind the cumin in a spice grinder or mortar and pestle. 2 Pour three tablespoons of the oil into a large saucepan set over medium heat. When oil is shimmering, add the two cups of diced yellow onion. Cook, stirring occasionally, until onion is translucent and soft, about eight minutes. 3 Add the ground cumin, stir well, and cook for about a minute. Then add the yellow split peas and the broth. Turn heat to high and bring to a boil, and then reduce heat to maintain a simmer. Cook until the split peas are falling apart, about one hour. 4 While the soup is cooking, zest one of the lemons. You need about one teaspoon of zest. Then juice both lemons until you have two tablespoons. 5 Puree the soup either in a blender or with an immersion blender. If you used the blender, pour the mixture back in the saucepan. Add the salt, pepper, lemon juice, and lemon zest. Stir well. If needed, thin the soup with water or more broth. 6 Ladle the soup into bowls. Garnish with the diced red onion and drizzle with the remaining olive oil.
Step by step:
1. Add the cumin seeds to a small skillet set over medium heat. Toast until very fragrant, about one minute. Turn off the heat, and grind the cumin in a spice grinder or mortar and pestle.
2. Pour three tablespoons of the oil into a large saucepan set over medium heat. When oil is shimmering, add the two cups of diced yellow onion. Cook, stirring occasionally, until onion is translucent and soft, about eight minutes.
3. Add the ground cumin, stir well, and cook for about a minute. Then add the yellow split peas and the broth. Turn heat to high and bring to a boil, and then reduce heat to maintain a simmer. Cook until the split peas are falling apart, about one hour.
4. While the soup is cooking, zest one of the lemons. You need about one teaspoon of zest. Then juice both lemons until you have two tablespoons.
5. Puree the soup either in a blender or with an immersion blender. If you used the blender, pour the mixture back in the saucepan.
6. Add the salt, pepper, lemon juice, and lemon zest. Stir well. If needed, thin the soup with water or more broth.
7. Ladle the soup into bowls.
8. Garnish with the diced red onion and drizzle with the remaining olive oil.
Nutrition Information:
covered percent of daily need
