Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (diced)
  • 2 ribs celery (diced)
  • 4 cloves garlic (finely chopped)
  • 1 lb. potatoes (diced into 1/2" pieces (see notes))
  • 1 lb. dry split peas (rinsed)
  • 8 cups vegetable broth (or chicken broth)
  • kosher salt and black pepper (to taste)
  • 1/4 cup chopped fresh dill
  • 2-4 tablespoons fresh squeezed lemon juice

Instruction

  • Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
  • Add garlic, sauté for 30 seconds more, or until fragrant.
  • Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
  • Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.
  • Turn off heat. Stir in fresh dill (1/4 cup) and lemon juice (2-4 tablespoons, depending on how lemony you want it), stir.
  • Taste and adjust seasoning as necessary. If soup seems too thick, more water or vegetable broth can be added. Serve with an extra drizzle of olive oil and a squeeze of fresh lemon juice, if you want.