Traditional Bessara Soup Recipe

Rinse and soak (optional)

Rinse the split peas under cold running water until the water runs clear. Optional: soak peas in cold water for 30 minutes to reduce cooking time, then drain.

In a large heavy-bottomed pot, combine rinsed split peas, 6 cups water or vegetable broth, bay leaf, 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat.

Reduce heat to low, partially cover, and simmer gently, stirring occasionally, until peas are very tender and beginning to break down, about 35–45 minutes (soaked peas 25–30 minutes). Remove and discard the bay leaf.

While peas cook, heat 2 tbs olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt, and sauté until translucent and soft, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 1 minute, taking care not to brown the garlic.

Stir in 2 tsp ground cumin, 1 tsp paprika, and 1/2 tsp ground coriander (if using). Cook for 30–45 seconds to bloom the spices, then remove from heat.

When the peas are fully tender, transfer about one-third of the cooked peas and their cooking liquid to the skillet with the sautéed aromatics (or add the aromatics into the pot). Using an immersion blender (or a countertop blender in batches), purée the mixture until silky. Return puréed mixture to the pot and stir to combine. For a very smooth texture, blend the entire pot in batches or use an immersion blender directly in the pot until desired consistency is reached.

Taste and adjust seasoning: add remaining 1/2 tsp salt if needed, additional black pepper to taste, and stir in 2 tbs fresh lemon juice to brighten the soup.

Warm 2 tbs extra-virgin olive oil in a small saucepan or skillet until shimmering but not smoking. Optionally add a pinch of crushed red pepper and a small clove of smashed garlic for a minute, then discard the garlic. Drizzle warm olive oil over individual bowls of soup.

Ladle soup into bowls, drizzle each with the warm olive oil, sprinkle a pinch (about 1/8–1/4 tsp) of smoked paprika or ground chili, scatter 1–1.5 tbs chopped parsley or cilantro per bowl, and finish with a crack of freshly ground black pepper.

Serve with lemon wedges on the side for extra acidity. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of water or broth if too thick.