Cypriot Split Pea Soup Louvana Gluten Free Vegan
Warm, comforting, and brimming with Mediterranean charm, this Cypriot Split Pea Soup, known as Louvana, is a gluten-free and vegan delight that’s perfect for nourishing weeknight dinners or cozy gatherings. Made with simple yet flavorful pantry staples like yellow split peas, zesty lemon juice, and a hint of cumin, this traditional Cypriot dish offers a creamy, velvety texture without the need for dairy. A generous drizzle of olive oil and a sprinkle of fresh parsley add the perfect finishing touches to this hearty soup, which is both naturally gluten-free and suitable for plant-based diets. Ready in under an hour, this easy one-pot recipe is a wholesome showcase of Mediterranean cooking at its finest—simple, healthy, and utterly delicious.
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Recipe Information
Ingredients
- 250 g Yellow split peas
- 2 tbsp Olive oil
- 1 medium Onion
- 1 medium Carrot
- 2 Garlic cloves
- 1.5 L Water or vegetable stock
- 1 Bay leaf
- 2 tbsp Lemon juice
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear. Set aside.
Peel and finely chop the onion, carrot, and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot, and sauté for 5 minutes until softened.
Add the garlic and ground cumin to the pot, and cook for an additional 1 minute until fragrant.
Add the rinsed split peas, water or vegetable stock, and the bay leaf to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 40–45 minutes, stirring occasionally to prevent sticking. Cook until the split peas are soft and begin to break apart.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender, then return it to the pot.
Stir in the lemon juice, salt, and black pepper. Adjust the seasoning to taste.
Serve the soup warm, garnished with a drizzle of olive oil and fresh parsley if desired.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7857 mg | 342% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 37.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4216 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
