Easy split pea soup with lemon zest garnish

In the same family as lentils and beans, yellow split peas are nutritional superstars and VERY cost effective! According to Legume World, split peas offer more dietary fiber than any other major food group and are a rich source of energizing complex carbs.  A 1/2 cup serving contains only 144 calories, 10 grams of protein, less than 1 gram of fat and 26 grams of good carbs.  Yellow split peas also contains an impressive 10 grams of dietary fiber and 0 mg of cholesterol.  If you need more convincing, yellow split peas are also an excellent source of B vitamins and other essential minerals.  

I love this vegan recipe because it has very few ingredients, is quick and easy to make and has a delicious smoky flavor.

1 Tablespoon olive oil
2 large onions chopped
1/2 teaspoon salt (preferably fine grain sea salt)
2 cups dried yellow split peas, rinsed
5 cups water
juice of 1/2 lemon and reserve the zest.
Smoked paprika

Add oil to a large soup pot.  Saute onions and salt until onions begin to soften, no more than 3 -5 minutes.  Add the split peas and water.  Bring to a boil, turn down the heat and simmer for about 25 minutes until the peas are cooked through but still a wee bit al dente.  Ladle half the soup into a bowl and set aside.  Using a hand blender or food processor,  puree the rest of the soup.  If you prefer your soup thin, puree more than half or add a small amount of additional water.  Pour the remaining soup back into the pot.  Stir in the lemon juice and add salt to taste.  Add smoked paprika to taste.  I really enjoy a smoky flavor so I use about 1 full teaspoon.  Start with 1/2 teaspoon and add to taste.

Serve with grated lemon zest on top and a drizzle of olive oil if desired.