Saute the onion in ½ cup olive oil in a wide pot over medium heat. Add the yellow split peas and toss to coat in the oil. Add the bay leaves, salt and pepper and enough water to cover by 1 inch. Simmer, adding small quantities of water as needed, until the yellow split peas disintegrate and are like chunky mashed potatoes. The total quantity of water absorbed by the split peas can be anywhere between 8 to 12 cups.

Remove and puree using an immersion blender, adding salt, lemon juice and olive oil in alternating streams until the mixture is very smooth.

Garnish with capers, raw red onion and even more olive oil!