In a large soup pot, place split peas, onions, and bay leaf. Cover with 2½ cups water.

Bring to a boil covered then reduce temp to simmer on low 45 minutes to an hour, until peas are completely soft. Remove from heat. Remove bay leaf. 

Blend with an immersion blender, add garlic, lemon juice, garlic, salt and pepper. Add 1 tablespoon evoo and continue to puree until desired texture is reached, adding more water if necessary. 

Portion out the mixture into individual bowls, drizzle with remaining evoo and add toppings/garnishes as desired. Serve with crusty whole-grain bread