In a large saucepan, add dry green split peas and enough water to cover them by a couple of inches. Bring to a boil over medium-high heat and let it simmer for about 15 minutes. Once slightly tender, drain the peas in a colander and set them aside.

In another saucepan, fill it with salted cold water and add the peeled and diced gold potatoes. Bring the water to a gentle boil on medium heat and cook for about 7 minutes, or until the potatoes are just tender but not falling apart. Drain them carefully and set aside.

Return to the original saucepan and heat about 2 tablespoons of olive oil over medium heat. Add the diced onion, cooking for 5 minutes until it softens and becomes translucent. Next, stir in the minced garlic and continue sautéing for another minute.

Once your onions are ready, sprinkle in the ground cumin, black pepper, and cayenne pepper. Stir the mixture well and let it cook for an additional 2-3 minutes.

Now, add the reserved par-boiled potatoes, split peas, and diced celery into the pot. Pour in enough low-sodium vegetable broth to cover the ingredients by an inch. Increase the heat to high until the mixture reaches a boil, then reduce the heat to low and simmer for about 25 minutes.

After simmering, carefully use an immersion blender to puree the soup until silky smooth. If you don’t have an immersion blender, blend the soup in batches in a standard blender.

Return the blended soup to medium heat and stir in the freshly squeezed lemon juice. Taste your soup and adjust the seasoning with more salt, black pepper, or cayenne pepper if desired.

Ladle the hot soup into bowls and drizzle with a bit of olive oil for richness. Sprinkle za’atar on top for an earthy kick and garnish with fresh chopped parsley.