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An image showing the soup in a bowl and the added sides

Yellow split peas soup - Soupa louvana

Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Author Eleni Georges

Ingredients

  • 1/4 cup olive oil
  • 2 medium brown onions, chopped chopped
  • 1/2 tsp dried thyme
  • 3 L warm water
  • 500 ml vegetable stock
  • 1 1/2 cup yellow split peas, washed and strained
  • 1/2 cup long grain rice, washed and strained
  • 1/2 cup lemon juice
  • salt and pepper

Added sides

  • parsley finely chopped
  • black olives
  • rocket
  • tomatoes
  • radish
  • crusty bread

Instructions

  1. Heat a large casserole on a medium/high heat with the olive oil. Fry the onions until softened and then add the thyme until it becomes aromatic. 

  2. Pour the water, stock, peas and rice in the casserole and bring it to the boil. Let them simmer for 30-35min or until the peas and rice are tender. Remove any foam that forms on the top with a slotted spoon. 

  3. While the food is cooking you can prepare the added sides by washing and chopping them as desired. 

  4. Add salt, pepper and the lemon juice before using an immersion stick (or a heatproof blender) to blend it all together. You may otherwise leave the soup as is if you prefer the texture.

  5. Serve warm with the additions as a side.

Recipe Notes

The soup thickens a lot when chilled but once reheated it thins out again.

I avoid using too much salt as we usually eat it with olives which can be quite salty as well