Lebanese Green Split Pea Soup with Lemon and Fresh Mint

Lebanese-style green split pea soup is a thick, comforting pot of dried peas simmered with onion, carrots, celery, garlic, and warm spices, then brightened with lemon and mint. Home and regional versions vary; this one pairs familiar pantry ingredients with olive oil, cumin, and a fresh, tangy finish, and is served warm with bread or rice.

Ingredients

2 cups (400 g) dried green split peas, picked over and rinsed
2 tablespoons (30 ml) olive oil, plus more for serving if desired
1 medium yellow onion (about 150 g), finely diced
2 medium carrots (about 150 g total), peeled if desired and diced
2 celery stalks (about 80 g total), diced
3 garlic cloves (about 9 g), finely minced
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground coriander
8 cups (1.9 L) water or low-sodium vegetable broth
1 bay leaf
1½ teaspoons (8 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (1 g) dried mint, preferably rubbed between your fingers
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
2 tablespoons (8 g) chopped fresh parsley, for serving
¼ cup (60 g) plain yogurt, optional, for serving

Instructions

Rinse and prepare the peas. Spread the split peas on a plate or tray and pick out any small stones or shriveled peas. Rinse them in a fine-mesh strainer under cool running water until the water runs mostly clear. Drain well. Split peas do not need soaking for this recipe; soaking can shorten the simmer, but it is not necessary.
Soften the vegetables. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 7 to 8 minutes, stirring now and then. The onion should look translucent and the vegetables should begin to soften, but they do not need to brown. If the pot seems dry or the onion starts to catch, lower the heat and add a tablespoon of water.
Add the garlic and spices. Stir in the garlic, cumin, and coriander and cook for about 1 minute, just until fragrant. Keep the garlic moving so it does not scorch; burnt garlic can make the finished soup bitter. Add the rinsed peas and stir until they are coated with the oil and spices.
Simmer the soup. Pour in the water or vegetable broth, then add the bay leaf, salt, and black pepper. Bring the pot to a boil, skimming off any foam that rises if you like. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer gently for 60 minutes. Stir every 15 minutes, scraping the bottom so the peas do not stick. The soup should bubble softly rather than boil hard.
Check for tenderness. After 60 minutes, taste a few peas. They should crush easily against the side of the pot and have no firm, chalky center. If they are still firm, continue simmering and check every 10 minutes, adding a splash of hot water if the soup is thicker than you want. Older peas can take longer, and different brands do not always cook at the same rate.
Adjust the texture. Remove the bay leaf. For a rustic soup, mash some of the peas against the pot with a wooden spoon. For a smoother result, use an immersion blender in short pulses, keeping the blade submerged to prevent splashing. You can also blend about half the soup in a countertop blender in batches; do not fill the blender more than halfway with hot liquid, and vent the lid according to the blender instructions.
Finish and season. Stir in the dried mint and lemon juice. Let the soup simmer gently for 2 to 3 minutes so the flavors come together, then taste and add more salt, pepper, or lemon as needed. If the soup has become very thick, loosen it with hot water a little at a time. If it seems thin, simmer uncovered for a few minutes, stirring often.
Serve warm. Ladle into bowls and finish with chopped parsley, a small drizzle of olive oil, and lemon wedges. Add a spoonful of yogurt if you want a cool, creamy contrast. Offer extra lemon at the table so each person can adjust the brightness to taste.

Tips

Choose the right peas. Use dried green split peas, not fresh or frozen peas and not whole dried peas. Split peas are hulled and divided, so they soften into a thick soup without a long soak. Check the package for debris even when the peas look clean. If you only have yellow split peas, they will work, but the color and flavor will be milder and less earthy.
Keep the simmer gentle. A vigorous boil can make peas break down unevenly and encourage the bottom to scorch. Once the pot comes to a boil, lower the heat until you see only occasional bubbles, and stir regularly. A heavy-bottomed pot helps distribute heat, especially as the soup thickens near the end.
Use broth thoughtfully. Water gives the peas and vegetables a clean, simple flavor; low-sodium vegetable broth adds savory depth. If using regular salted broth, begin with less added salt, then taste after the peas are tender. Broth concentrates as the soup reduces, so salting fully at the start can leave the pot too salty.
Keep lemon and mint for the finish. Lemon juice tastes fresher when added near the end, while dried mint can become dull if boiled for the whole hour. Rub the mint between your fingertips as you add it to release its aroma. Add lemon gradually because its acidity varies, and the soup should taste lively rather than sharply sour.

Serving Suggestions

Serve this soup as a satisfying first course or make it the center of a simple meal. Warm pita, flatbread, or crusty bread is useful for dipping into the thick broth. A side of rice can turn a smaller bowl into a more substantial supper, while a crisp salad of cucumber, tomato, parsley, and lemon gives the meal a fresh contrast. For a classic-feeling table, set out lemon wedges, chopped parsley, and olive oil so everyone can finish their own bowl.

The soup is filling on its own, but you can round it out with a plate of olives, sliced vegetables, or a small dish of pickles. If serving guests, keep the soup warm over low heat and stir it before ladling because the peas settle and thicken as it stands. Put yogurt on the side rather than stirring it into the pot; that keeps the soup dairy-free for anyone who prefers it that way and lets each person choose a creamy topping.

Variations

Make it smoother or chunkier: The peas naturally soften and thicken the pot, so blending is optional. Pulse briefly for a mostly smooth texture with visible vegetable pieces, or blend more thoroughly for a velvety bowl. If using a standard blender, work in small batches and handle the hot liquid carefully.

Change the herbs: Dried mint gives the soup a distinctive, fragrant finish. If you cannot find it, use 1 tablespoon (about 3 g) chopped fresh mint, stirred in with the parsley just before serving. Fresh mint tastes brighter and less concentrated, so it will change the character slightly. Chopped cilantro can also be used as a garnish, though it gives a different herbal note.

Make it more vegetable-forward: Add 1 cup (about 150 g) diced potato with the peas for a softer, more substantial soup, or stir in 2 cups (about 60 g) chopped spinach during the final 3 minutes. Potato can make the soup thicker, so keep a little hot water nearby. Spinach wilts quickly and should not be added at the beginning.

Use a different cooking liquid or spice balance: Vegetable broth works in place of water, and chicken broth is another option if the meal does not need to be vegetarian. For a warmer spice profile, add a pinch of ground turmeric or allspice with the cumin; keep the amount modest so the lemon and mint remain noticeable. These are flexible home-style adjustments, not requirements for the recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens considerably as it sits, so store it as it is and add water or broth when reheating rather than thinning the entire pot if you plan to serve it over several days.

Reheat a portion in a saucepan over medium-low heat, stirring often and adding liquid a few tablespoons at a time until it reaches the consistency you like. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat a single serving in the microwave in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

To freeze, cool the soup and transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as it loosens. The texture may be thicker or slightly less even after freezing; a whisk or a few short pulses with an immersion blender will bring it back together.

Frequently Asked Questions

Do green split peas need to be soaked before cooking?

No. Rinsing and checking the peas for debris is enough for this recipe. Soaking is optional, not required, and can make the cooking time less predictable because soaked peas soften sooner. If you do soak them, drain and rinse them, then start checking for tenderness earlier than the 60-minute mark.

Why are my split peas still hard after an hour?

Peas can take longer when they are older, and hard water or a simmer that is too low can also slow softening. Keep the pot at a gentle simmer and continue cooking in 10-minute increments until the peas crush easily. Acidic ingredients such as lemon juice can delay softening, which is why this recipe adds lemon only after the peas are tender.

Can I make this soup in a slow cooker?

Yes. Soften the onion, carrots, and celery in a skillet first for the best flavor, then transfer them to the slow cooker with the rinsed peas, garlic, spices, bay leaf, and liquid. Cook on low until the peas are tender, usually about 7 to 8 hours, or on high for about 4 to 5 hours; slow cookers vary, so judge by tenderness. Add the mint and lemon at the end, and thin with hot water if needed.

Can I make the soup without a blender?

Yes. Split peas naturally break down as they simmer, so a spoon can mash enough of them against the side of the pot to make the soup creamy while leaving some texture. If you prefer a smoother finish without blending, cook the peas until very tender and stir vigorously for a minute or two before adding the lemon and mint.

Is this recipe vegetarian and dairy-free?

It is vegetarian and dairy-free when made with water or vegetable broth and served without yogurt. Check the broth label if you are cooking for someone who avoids animal ingredients. The optional yogurt garnish adds dairy, but it can simply be left off or served separately.

How can I fix soup that is too thick or too thin?

For soup that is too thick, stir in hot water or broth a little at a time until it pours easily from a ladle. If it is too thin, simmer it uncovered for several minutes, stirring frequently to prevent sticking, or mash more peas into the liquid. Remember that it will thicken again as it cools, so stop when it is just slightly looser than your preferred serving consistency.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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