Yellow Split Pea Soup

This soup is made in my loves country, Cyprus.  The split peas make it a rich, thick hearty soup and the rice/potatoes thicken it.  It became one of my favorites immediately when I had it.  I really enjoy the lemon in it and usually add extra.

Yellow Split Pea Soup:

2 C Dried Yellow Split Peas, washed
1/2 C Rice
1 Potato, peeled and chopped
1 Onion, chopped
2 T Olive Oil
Juice of 3 Lemons
8 C Water
4 C Vegetable Stock
Salt/Pepper to taste

Directions:
1.  In a soup pot, boil the yellow split peas in the water.  Skim off any foam from the surface.
2.  Once boiling, add the vegetable stock, potatoes and rice.  Stir to prevent sticking.  Turn down heat, cover and simmer for about an hour, until rice and potatoes are cooked.
3.  Fry the onion in olive oil and a pinch of salt/pepper until translucent, about 5-7 minutes.
4.  Add the onions and lemon juice towards the end of cooking.  Salt/pepper to taste. 

Serves 6-8

Fact:  Yellow split peas are a great source of protein; are lean and healthy.   Feel free to use green split peas if you can not find the yellow ones.  They are similar in taste.