In a medium soup pot add the olive oil, split peas, potato, onions, celery stalks, turmeric and chili flakes, and cook for five minutes over low heat.
Add the water, turn the heat to medium and bring to boil.
Simmer for 20 minutes over low heat, then add the parsley, mint, and lemon juice and mix to combine.
Process two or three times with an immersion blender, just to obtain creaminess but still preserving some texture from the peas.
Divide into serving bowls, add a dollop Greek yogurt, garnish with lemon zest and serve warm.