Rinse the split peas.

In a 4-quart stock pot, sauté the onions, garlic and thyme in the olive oil over medium heat until the onions are softened and translucent. About 10-15 minutes. Add the split peas, carrots, potatoes, vegetable broth and lemon juice. Bring to a boil, then simmer uncovered for 50-60 minutes (peas should be softened to your liking) Add salt and pepper to taste. Add more broth if you prefer a thinner soup.