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Split Pea Soup with Zaatar

Split Pea Soup with Zaatar

A comforting, creamy soup with tender split peas, sautéed vegetables, and fragrant zaatar. Naturally thick and flavorful, it can be made quickly in a pressure cooker or slowly in a Dutch oven. Finished with a squeeze of lemon and a drizzle of olive oil for brightness, this cozy bowl is perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Soup, Starter
Cuisine: Gluten-Free, Healthy Comfort, Middle Eastern–Inspired, vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup dried green or yellow split peas rinsed
  • 1 medium onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 3 –4 cloves garlic minced
  • 1 bell pepper chopped (optional)
  • 4 –5 cups vegetable or chicken broth
  • 2 tsp zaatar
  • 1 tsp turmeric optional
  • 1 –2 tbsp olive oil optional for sheen
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon
  • Extra zaatar sprinkle
  • Toasted seeds or croutons
  • Fresh parsley or cilantro
  • Drizzle of olive oil

Method
 

  1. Heat oil or a splash of water over medium. Sauté onion, carrot, and celery 8–10 minutes until soft. Add garlic and turmeric, bloom 60–90 seconds. Stir in split peas, coat with aromatics, add broth, bring to a gentle boil, then simmer 50–60 minutes until creamy.
  2. Use Sauté to soften aromatics 8–10 minutes. Add garlic, turmeric, split peas, broth, and zaatar. Lock lid, cook on high pressure 12–15 minutes. Allow short natural release.
  3. Remove any stems if used. Add lemon juice, taste, and adjust salt and pepper.
  4. Blend partially or fully for creaminess if desired. Add a splash of warm broth to adjust consistency.
  5. Serve with optional toppings: zaatar sprinkle, toasted seeds, herbs, or olive oil drizzle.

Notes

No need to soak split peas—they cook evenly in both methods. Oil-free: sauté in water or broth; olive oil at the end adds shine and flavor. Lemon brightens naturally sweet peas; adjust to taste. Broth: low-sodium preferred to control final seasoning. Fridge 5–10 days; freeze up to 3 months. Reheat gently, adding a splash of warm broth to restore creaminess. Vegan and gluten-free friendly—serve with gluten-free bread if desired.