Cypriot Split Pea Soup (louvana) (gluten Free & Vegan)

Total Time: 2 hrs 7 mins Preparation Time: 7 mins Cook Time: 2 hrs

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

Recipe

• 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!