DIRECTIONS:

1. Sauté the vegetables:

   In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper. Sauté, stirring often, for 8 minutes, until the onions are looking translucent and softened.

2. Add the hot pepper and spices:

   Stir in the chilli, turmeric, cumin, and coriander. Cook, stirring constantly, for 2 minutes.

3. Stir in the split peas:

   Continue stirring until they are coated with the onion/celery mixture.

4. Add the water and boil:

   Pour in the water and bring to a boil, stirring. Add the bay leaf.

5. Simmer the soup:

   Cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender.

   Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another 30 minutes until the soup looks thick and creamy, then move on to step 6.

   If your split peas still feel firm, cook for an additional 30 to 60 minutes (2 1/2 to 3 hours total cooking time) before adding the salt. Add more water if the soup seems too thick.

6. Add the lemon juice and taste for seasoning:

   Once the split peas are tender, add the lemon juice, plus additional salt and black pepper to taste. Stir to combine.

7. Serve the soup:

   Ladle into bowls and top with yogurt or sour cream, coriander, and pumpkin seeds.