Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan) |
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Prep Time: 7 Minutes Cook Time: 120 Minutes |
Ready In: 127 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
2. Place in a deep pan and add the amount of water stated.
3. 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.
4. Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
5. In a small pan fry onion in olive oil until lightly flecked with brown.
6. 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.
7. When cooked stir in sea salt to taste and puree. (I use a blender).
8. 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.
9. Enjoy!
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