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!!
Forgive me.
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.
At Anna’s Kitchen Table 
Anna love the look of this hearty soup! Mariax
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Anna, I seriously want to make this recipe but don't have access to the yellow split peas – could I use red you think? LOL I had to wonder how you go, getting through customs with your suitcase of deliciousness! Gosh this sounds so healthy and comforting – you are so good at finding me these kinds of recipes thank you:):)
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Maria – Thank you. Coby- I'm sure you could use red, is there such a thing as red split peas or are they the same as red lentils? Either way, I'm sure you could use them. Or even split chickpeas, if they were soaked the night before. Do let me know if you try it. X
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Gaaa, no you're right, I am getting my pulses mixed up! Sorry Anna, I read 'split' and completely got myself mixed up:O I have red split LENTILS, not peas. Thank you, I'll give them a go for lunch today and see how I get on:D It's too wonderful a recipe not to try it right away! Thanks so much for getting back to me in plenty of time for my lunch;)PS, I hope you are doing OK.
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The only thing is – I've been thinking – won't red lentils go completely mushy? The yellow split peas remain individual though very mushy. I wonder if you can time the red lentils so they are completely tender, but before they disintegrate completely?do let me know how you get on Coby.
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Hi Anna:) I decided to hold off to get the real deal instead:) Yellow split-peas are the way to go:) I ended up playing with the recipe. I know I can trust your original version will work, so will keep that up my sleeve for a day when the pantry is bare;) I just got a great load of vegetables from my parents…..blog entry on it shortly;) THANK YOU for the recipe – you've inspired me once more:D
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That's great Coby- and you're very welcome! Look forward to seeing what you come up with!
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