Cypriot Yellow Split Pea Soup with Lemon and Capers

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Cypriot yellow split pea soup with lemon is a thick soup made from yellow split peas, onion, garlic and olive oil, with lemon juice stirred in at the end. It tastes earthy and slightly sweet, and the lemon keeps it from feeling heavy.

This is a simple home version inspired by the Cypriot way of serving it, with raw red onion, capers and a good pour of olive oil on top. You do not need to soak the peas, and you only need one pot.

One thing to watch: add the lemon juice after the peas are soft. If it goes in earlier, the acid keeps the peas firm and they never break down properly.

Most of the 75 minutes is hands-off simmering. It’s a good recipe for a cold evening, and it makes six bowls.

Why You’ll Love This Recipe

• One pot and no soaking needed
• Lemon and olive oil keep the soup bright
• Half-blended for a thick body with some texture
• Cheap pantry ingredients that make six generous bowls

Ingredient Notes

• yellow split peas: Look for dried, peeled split peas. They cook without soaking. Green split peas work too, but the soup will be less golden.
• lemon juice: Use fresh lemons, about 2 medium. Bottled juice tastes flat here, and fresh juice is what makes the soup taste bright.
• capers: Capers are salty, so rinse them and taste the soup before adding extra salt. Chopped green olives can stand in if you have no capers.
• extra virgin olive oil: Use a regular olive oil to cook the onion and save a fruitier extra virgin oil for drizzling on top.
• red onion: Slice it thinly so it stays crisp on top of the hot soup. Soak the slices in cold water for 5 minutes if you want a milder bite.

Cypriot Yellow Split Pea Soup with Lemon and Capers

A thick, half-blended yellow split pea soup with onion, garlic and olive oil, finished with lemon juice and topped with raw red onion and capers.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Mediterranean

Calories: 200

Ingredients Method Notes

Ingredients

  

For the soup

• 400 g yellow split peas (2 cups); rinsed
• 2 tbsp olive oil
• 1 yellow onion large (250 g); finely diced
• 1 carrot medium (100 g); finely diced
• 3 cloves garlic minced
• 1 tsp dried oregano
• 1 bay leaf
• 1.8 l water (7 1/2 cups)
• 1 1/2 tsp salt divided
• 1/2 tsp black pepper
• 60 ml fresh lemon juice (4 tbsp); from about 2 lemons

To serve

• 1 red onion small (about 60 g); thinly sliced
• 2 tbsp capers drained and rinsed
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh parsley chopped
• 1 lemon cut into 6 wedges

Method

 

1. Rinse the split peas in a fine-mesh sieve under cold water until the water runs mostly clear. Dice the onion and carrot, mince the garlic, and thinly slice the red onion for serving.
2. Heat the 2 tbsp olive oil in a 24 cm / 9.5-inch heavy-bottomed pot over medium heat. Add the onion, carrot and 1/2 tsp salt, and cook for 8 minutes, stirring, until soft. Add the garlic and oregano and cook for 1 minute, until fragrant.
3. Add the split peas, bay leaf and water. Bring to a boil over high heat, which takes about 7 minutes, and skim off any foam. Lower the heat, partly cover, and simmer for 40 to 45 minutes. Stir every 10 minutes and scrape the bottom, until the peas are very soft and fall apart when pressed with a spoon.
4. Remove the bay leaf. Blend about half the soup with an immersion blender in short pulses, so some whole peas remain. Take the pot off the heat, then stir in the lemon juice, the remaining 1 tsp salt and the pepper. Taste and add a splash of hot water if the soup is thicker than you like.
5. Ladle the soup into six bowls. Top each with red onion, capers, parsley and 1/2 tbsp extra virgin olive oil. Serve with a lemon wedge.

Notes

• Rinse the split peas but do not soak them.
• Add the lemon juice only after the peas are completely soft.
• Blend only half the soup so it stays thick with some texture.
• Taste before adding the last of the salt, since capers add their own.

Tips for Success

• Rinse the split peas in a sieve until the water runs mostly clear, then skim any foam in the first 10 minutes of simmering.
• Stir the pot every 10 minutes and scrape the bottom, because split peas settle and can scorch.
• Blend only half the soup with an immersion blender so you get a thick base with some whole peas left.
• Stir in the lemon juice off the heat, then taste before adding more salt, because lemon changes how salty the soup seems.
• Thin leftover soup with a splash of hot water when reheating, since it keeps thickening as it sits.

Variations

• Add 1/2 teaspoon ground cumin with the garlic for a warmer, slightly smoky flavor.
• Stir in two big handfuls of chopped spinach after blending and let it wilt for 2 minutes.
• Top each bowl with crumbled feta instead of capers for a creamier, saltier finish.

Storage and Reheating

Store the soup in an airtight container in the fridge for 4 to 5 days. Keep the red onion, capers and parsley in a separate small container so they stay crisp and fresh.

Reheat it in a pot over medium-low heat for 5 to 8 minutes, stirring often. Add a splash of water, since the soup thickens a lot in the fridge. You can also microwave a bowl, covered, for about 2 minutes, stirring halfway.

The soup freezes well for up to 3 months without the toppings. Add a fresh squeeze of lemon after reheating, because the lemon flavor fades in the freezer.

Serving Suggestions

Ladle the soup into warm bowls and top with thin red onion, a spoonful of capers, chopped parsley and a generous drizzle of extra virgin olive oil. Put a lemon wedge on the side so everyone can add more.

Crusty bread is the easiest side, for dipping and scooping. A tomato and cucumber salad with a little oregano and a small bowl of olives goes well with it.

It works as a light dinner or as a starter for four to six people. You can serve it hot or warm.

FAQ

Why is my yellow split pea soup still firm after an hour?

Acid is the usual cause. If lemon juice or tomato went in early, the peas stay firm, so add lemon only at the end. Old split peas can also need 15 to 20 extra minutes. Keep a gentle simmer and add hot water if the pot looks dry.

Can I use red lentils instead of yellow split peas in this soup?

Yes, but the texture changes. Red lentils cook in about 20 minutes and break down completely, so skip the blending and use 1.4 L / 6 cups of water. Green split peas are a closer match and take the same 40 to 45 minutes, though the soup turns a duller olive-green.

Can I freeze yellow split pea soup with lemon?

Yes, you can freeze it for up to 3 months. Freeze it without the red onion, capers and parsley, in portions of 1 to 2 cups. Lemon flavor fades in the freezer, so reheat the soup and add a fresh squeeze of lemon juice before serving.

What goes well with Cypriot yellow split pea soup?

Crusty bread is the easiest match, for dipping and scooping. Olives and a tomato and cucumber salad with a little oregano add something fresh and salty on the side. For a bigger meal, add a few slices of grilled halloumi.

Is yellow split pea soup with lemon vegan and gluten free?

Yes, as written. It uses only split peas, vegetables, olive oil, lemon and capers, so it’s vegan and gluten free. Check the label on your capers if you’re strict about added ingredients, and serve it with gluten free bread, since regular bread is the one place gluten can sneak in.

What is the difference between this soup and Greek fava?

Greek fava is a thick puree of yellow split peas, served warm like a dip or side dish. This soup uses the same peas with much more water, so it pours and you eat it with a spoon. I also stir the lemon juice in, while fava usually gets lemon wedges on the side.

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