Start with a clean workspace. Gather your ingredients. Chop the onions, carrots, and celery. Mince the garlic. Rinse the split peas and pick out any small stones or debris. This prep will save you time and make the cooking process smoother.

In a large pot, heat the olive oil over medium heat. Add the chopped onions, stirring occasionally. You’re aiming for them to become translucent, so let them sizzle for about 5 minutes. Next, toss in the carrots and celery, cooking for another 5 minutes. The aroma will be inviting—don't forget to add the minced garlic in the last minute of cooking, as garlic burns easily.

Once your vegetables are softened, it’s time to season. Sprinkle in the salt, pepper, Italian herbs, cumin, thyme, and red pepper flakes. Stir to coat the veggies in the spices. Then, add the rinsed split peas and stir once more.

Now, grab the vegetable broth. Pour it into the pot along with the dried bay leaves. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot, allowing it to simmer for about 45 minutes, stirring occasionally. Stay nearby, and keep an eye on it; you want the peas to break down but not become a mushy mess.

When the peas are tender, remove the bay leaves. Here’s the fun part—if you like a smooth texture, you can blend the soup until creamy. If you prefer it chunky, give it a good stir. Add the lemon zest, lemon juice, and turmeric. Stir in the fresh parsley just before serving.