Louvana is a traditional Cypriot soup, usually made during lent or at other times of fasting as it contains no meat or dairy products. It’s a delicious, nutritious, filling soup made with ‘louvana’ which are small, yellow split peas.
I’d heard of this soup many times before, but had never made it and then while we were in Cyprus over Easter, for some reason talking about food again..(Who? me? never!)…louvana was mentioned by my husband’s niece while we were out one night. My ears immediately pricked up and I asked her how it was made, it seemed to be easy enough.
Sooooo, I brought some louvana back from Cyprus with me (It’s a dried pulse, sold in packets)
It’s a habit I’ve got!!
Bringing food stuff back off holiday with me…would you believe me if I told you that one of our suitcases contained only foodsfuff?!
Anyhow, I spent most of today at the hairdressers and needed to make something quick for lunch – so louvana it was!
There’s no need to soak the peas as they cook easily.
Recipe serves 4-6. (Depending on how hungry/greedy one’s eaters are)
250g louvana or yellow split peas
2 stock cubes, vegetable if one is fasting/vegetarian. Chicken if not, though one could also use a home-made stock if it is available.
1 mug full of long grain rice, washed
1 onion, peeled, halved and sliced finely
a little olive oil for frying onion
juice of half a lemon
salt and pepper.
Simmer the louvana in plenty of water to which you have added the two stock cubes.
Ten minutes before the louvana is perfectly tender, add the rice.
While the rice is cooking, fry the onion slices in the olive oil until golden-brown.
Add to the soup, along with the lemon juice, a little salt and pepper.
When the rice has cooked, the soup is ready.
Louvana can be served very soupy, or more like a soupy risotto, depending on what you prefer.
Good, nutritious, easy family recipe. Do try it.