Place the onion, celery, carrots, potatoes, paprika, onion granules, garlic, and curry powder in a nonstick pot.
Sauté over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan
Add the spilt peas and water and/or stock. Cover the pot, turn the heat to medium, and simmer for 30-40 minutes until spilt peas and potatoes are soft.
Add the juice of 1 lemon
Serve with rice or potatoes. Garnish with parsley and an additional squeeze of lemon, some pepper, and chili flakes.
