This simple soup has an earthy liveliness that may be just the ticket on a cold day. Piquant lemon, added to the Mediterranean-style nourishment of yellow split peas, adds up to flavors that are both comforting and stimulating.

Perk up your taste buds with this cumin-spiced delight, a favorite with guests of the Zen Mountain Center in California. This savory soup can help you to become more present and mindful, and with so much pleasure!

INGREDIENTS

2 cups yellow split peas, sorted and rinsed
8 cups water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 red or yellow onion, finely chopped
1 small carrot, peeled and finely diced
2 stalks celery, diced or thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
3 to 4 teaspoons cumin seeds, ground in a spice mill
Grated peel and juice of 1 or 2 lemons
Freshly ground black pepper
Paprika
Fresh parsley or cilantro, minced, for garnish

1. Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.

2. Remove bay leaf, press peas through a sieve and return the puree to the soup pot.

3. Melt butter and olive oil in a skillet over medium heat.

4. Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.

5. Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.

6. Check for salt and cumin and add more of each if desired.

7. Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

Serves 6 to 8.