Lebanese Green Split Pea Soup

Thick, creamy and luscious, this Lebanese green split pea soup is a unique vegetarian and vegan spin on split pea soup, made with traditional Middle Eastern seasonings. Top with za'atar (a blend of dried herbs, sesame, and sumac) for a really special flavor. (Recipe adapted from the Middle Eastern Vegetarian Cookbook by Salma Hage) -served on top of rice after trying it as a soup-cook split peas and potatoes together after sauteing the onions,garlic and spices.-pressure cooker

1 tbsp olive oil

1 and ¼ cups green split peas

3 medium-sized gold potatoes peeled

1 yellow or white onion diced

6 cloves garlic minced

2 tsp ground cumin

½ tsp ground black pepper

1 tsp cayenne pepper (reduce if sensitive to spice)

3 cups low-sodium vegetable broth

3 stalks celery diced

¼ cup chopped flat-leaf parsley (optional)

juice of 1 lemon

za'atar (optional, for serving)

Directions at yupitsvegan.com

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