In a large pot, heat the olive oil over medium to high heat; fry the the onion and spices until the onions have softened but not coloured, for about five minutes.
Add the chicken stock, split peas and half the fried bacon, stir and leave to simmer gently, covered, for 1.5 hours or until the split peas are cooked through. Add a little extra water to the soup if it becomes too thick during the cooking process.
Add salt, pepper, sugar and lemon juice to taste. Remove from the heat and blend to your desired consistency, loosening with hot water or more stock if necessary. Serve with a garnish of crumbled feta, fried bacon, pine nuts and chopped spring onion.