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

Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan)
By UmmBinat

Prep Time: 7 mins Total Time: 2 1/4 hrs Serves: 6

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

Ingredients:
2 cups yellow split peas
5 cups water
2 medium potatoes
2 medium onions, sliced
1/4 cup extra virgin olive oil (unrefined is best)
sea salt, to taste
1 lemons, cut into wedges

Directions:
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 discolour.

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!

Wa alay kuma salaam wa rahamatulahe wa baraktu,

shukran sister masha'Allah you seem to have a lot of healthy meals I like that. I am trying to remember if I have ever made this before maybe not I know I bought dried peas before for my birds to eat but they never did eat them. Thanks so much for the recipe......