This soup has quite a strong, fresh flavour. The recipe makes about two pints. It is quicker if you can soak the split-peas before you start; about half a day is enough. If you soak, it takes about an hour. If you don't, it takes about 20 minutes longer. Hands-on cooking time is about 20 minutes.
If you didn't soak the split-peas, cook them first: add the dried peas to a pan of boiling water without salt, and boil until tender (about 20 minutes).
Chop the onion, and fry in the oil until golden. Chop the garlic finely, and add to the onion. Drain the peas and add them to the pot. Add about two pints of water, bring to the boil and turn the heat down to simmer. At this stage the soup has no proper flavouring; do not add any salt yet, as it will prevent the peas cooking properly. Cover and simmer for about an hour. The peas should be just starting to break down.
Add salt and pepper to taste. Chop finely a handful of fresh coriander, and add to the pot. Add a few splashes of lemon juice. Check for flavour and consistency, then give it another few minutes on the stove for the flavours to blend.
Serve with pitta bread and hoummous, perhaps.