Cypriot Split Pea Soup Louvana Gluten Free Vegan Recipes

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CYPRIOT SPLIT PEA SOUP (LOUVANA) (GLUTEN FREE & VEGAN)



Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan) image

This is delicious with a side of fresh salad (baby romaine topped with gourmet black olives & goat milk feta cheese) for a lovely light meal. This is even good without the potatoes, I sometimes add more water in as well. From the Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Lentil

Time 2h7m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 7

2 cups yellow split peas
5 cups water
2 medium sized potatoes
2 medium sized onions, sliced
1/4 cup olive oil (unrefined is best)
sea salt, to taste
1 lemon, cut into wedge

Steps:

  • Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
  • Place in a deep pan and add the amount of water stated.
  • Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.
  • Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
  • In a small pan fry onion in olive oil until lightly flecked with brown.
  • Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.
  • When cooked stir in sea salt to taste and puree. (I use a blender).
  • Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.
  • Enjoy!

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