Greek Split Pea Soup with Lemon

Ingredients

• 6 servings cumin for garnish
• 2 tablespoons evoo for drizzling
• 6 servings greek feta cheese crumbles for garnish
• 0.5 cup mint leaves fresh chopped
• 0.5 cup parsley leaves fresh chopped
• 4 cloves garlic finely chopped
• 2 cups peas split green
• 1  juice of lemon juiced
• 6 servings naan breads 
• 1  onion chopped
• 6 servings oregano dried
• 6 servings paprika for garnish
• 6 servings salt 
• 6 servings salt and pepper freshly ground
• 6 cups a combo of both 

Equipment

• food processor
• baking sheet
• oven
• wire rack
• pot
• blender

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Heat the EVOO in a soup pot over medium heat.
4. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes.
5. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes.
6. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
7. For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
8. Reheat the soup over medium heat.
9. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.