Meatless Monday: Vegetarian Split Pea Soup

Ingredients:

1 tbsp extra virgin olive oil

2 large onions, chopped

1/2 tsp fine-grain sea salt

2 cups dried split green peas, picked over and rinsed

5 cups water

Juice of 1/2 lemon (reserve zest)

Few pinches of paprika

Extra olive oil to drizzle

Directions:

1. Add olive oil to a big pot over medium-high heat. Stir in onions and salt; cook until the onions softened, just a minute or two.
2. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).
3. Using a large cup or mug, ladle half of the soup into a bowl and set aside. Using a hand blender (or a regular blender) puree the soup that is still remaining in the pot.
4. Stir the reserved (still chunky) soup back into the puree. If you need to thin the soup out with more water, to so a bit at a time. Stir in the lemon juice and taste. Add salt until the flavor of the soup pops.
5. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of paprika and a touch of lemon zest. Serves:6

Nutrition Facts:

Calories 234; Fat 14g (sat 2g, mono 8g, poly 4g); Protein 6g; Carb 23g; Fiber 7g; Chol 0mg; Iron 2mg; Sodium 553mg; Calc 41mg.