Start by chopping the onions, carrots, and celery. Rinse the split peas thoroughly. Gather everything on your countertop. This makes the cooking process much smoother.

In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onions and a pinch of salt. Sauté for about 5 minutes or until they become translucent. Add the garlic and sauté for another minute, or until fragrant. Don’t walk away; burnt garlic is not fun!

Now, toss in the carrots and celery. Stir them in, letting them soften for about 5-7 minutes. This will create a beautiful aroma in your kitchen.

Add the rinsed split peas to the mixture. Stir in the dried thyme, Italian herbs, smoked paprika, ground coriander, and crushed red chili flakes. Mix everything well until the spices are evenly dispersed.

Next, pour in the vegetable broth. Toss in the bay leaves and season everything with more salt and black pepper. Give it a good stir, then bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer. Allow the soup to cook for about 45 minutes, stirring occasionally. The peas should break down, creating a luscious, thick texture.

After the cooking time is complete, taste the soup. Adjust seasoning if needed. If you like, add lemon juice and zest just before serving for that zing. Remove the bay leaves before serving.

Ladle the soup into bowls. You can garnish with a drizzle of olive oil or fresh herbs if desired. Enjoy it with your favorite side dish!