2 onions, chopped

4 garlic cloves, chopped

2 tbsp (30 ml) olive oil

6 cups (1.5 litres) chicken broth

1 cup (220 g) dried yellow split peas

1/2 tsp lemon zest, finely grated

1 tbsp (15 ml) lemon juice

1/8 tsp ground cumin

In a large pot over medium heat, soften the onions and garlic in the oil. Add the broth and split peas. Bring to a boil, then cover and simmer for 50 minutes or until the peas are tender.

In a blender, purée the soup, lemon zest and juice until thick and smooth. Add the cumin and season with salt and pepper.

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