Recipe by the author and Oenogastronomy trainer, Florentia Kythraiotou
INGREDIENTS
•1 cup louvana (split peas/lentils)
•5 cups water
•1 dry onion
•1 bay leaf
•1/3 cup olive oil
•
salt
•pepper
•juice of 1 1/2 lemons
•juice of 1-2 bitter oranges (neratzia)
•black olives
•village bread
METHOD
1. Clean the louvana, removing any stones or other legumes, wash well, and drain.
2. In a pot, place the louvana, water, and bay leaf. Boil over low heat, skimming off any foam occasionally until tender. Sauté the onion in the olive oil and add it to the louvana.
3. Add the salt and the juice of the lemon and bitter oranges, let it simmer a few more times until it thickens. Blend it with an immersion blender. Serve the soup hot with roasted black olives and toasted bread.
