Spicy split pea soup

Serves 6-8

Ingredients

2 cups yellow split peas, sorted and rinsed
8 cups water
1 bay leaf
1 tablespoon olive oil
1 red or yellow onion, finely chopped
1 small carrot, peeled and finely diced
1 large zucchini grated
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

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. Heat olive oil in a pan over medium heat.
4. Add onions and cook until soft. Add carrot, celery, zucchini, garlic, salt, and ground cumin, and cook 10 minutes until soft.
5. Add the vegetables to the pea puree and simmer until they are soft. 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