- In a large pot over medium heat, soften the onions and garlic in the oil. Add the broth and split peas. Bring to a boil, then cover and simmer for 50 minutes or until the peas are tender.
- In a blender, purée the soup, lemon zest and juice until thick and smooth. Add the cumin and season with salt and pepper.
- In a bowl, combine all the ingredients. Season with salt and pepper. Ladle the soup into bowls and top with the garnish.