Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan) Recipe
    Lost? Site Map

    Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 7 mins

    7 mins

    2 hrs

    UmmBinat's Note:

    This is delicious with a side of fresh salad (baby romaine topped with gourmet black olives & goat milk feta cheese) for a lovely light meal. This is even good without the potatoes, I sometimes add more water in as well. From the Complete Middle East Cookbook by Tess Mallos.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6



    Units: US | Metric


    1. 1
      Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
    2. 2
      Place in a deep pan and add the amount of water stated.
    3. 3
      Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.
    4. 4
      Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
    5. 5
      In a small pan fry onion in olive oil until lightly flecked with brown.
    6. 6
      Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.
    7. 7
      When cooked stir in sea salt to taste and puree. (I use a blender).
    8. 8
      Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.
    9. 9

    Ratings & Reviews:

    • on October 23, 2010

      This did not work out for me and I am very sorry. The mixture turned out really thick and all I can think of is perhaps the amount of lentils required is incorrect...??

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan)

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 377.1
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 19.8 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 19.6 g
    Sugars 7.3 g
    Protein 18.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes