Greek cuisine · Soups & Stews

Louvana

Cypriot soup of yellow split peas, cooked until soft and puréed creamy with onion, lemon and olive oil.

Ingredients · for 4 servings

• 300 g yellow split peas (or yellow split lentils)
• 2 onions
• 1 carrot
• 3 garlic cloves
• 2 lemons
• 100 ml olive oil
• 1 tsp ground cumin
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Rinse the split peas in cold water, cover with 1.5 l water and bring to a boil, skimming off the white foam thoroughly during the first 10 min.
2. Roughly dice one onion and the carrot, add to the peas and cook covered over low heat for 40–45 min. until everything falls apart completely.
3. Slice the second onion into fine half-rings and fry in 3 tbsp olive oil over medium heat for 8 min. until golden brown, then set aside.
4. Finely grate the garlic, add to the soup with the cumin and cook for 5 min. so the raw garlic taste mellows.
5. Purée the soup very finely with an immersion blender until smooth as a cream, season with salt and pepper and stir in the juice of one lemon.
6. Ladle into bowls, top with the fried onions, chopped parsley and the remaining olive oil, and serve with lemon wedges.