• ⅓ cup Olive oil (plus 3 tablespoons for the bread)
• ½ cup Dry Onion
• 1-2 Small cloves of Garlic
• ⅓ cup Lemon Juice
• ½ cup Citron Juice
• 1 teaspoon Salt
• 1 pinch Black Pepper
• 2 cups Stale bread cut into cubes
METHOD
1. Clean the Louvana (split peas) for any small stones or other debris, rinse it, and place it in a pot. Add 10 cups of water and bring it to a rolling boil. Skim it, meaning use a strainer or a fine slotted spoon to collect the foam that forms on the surface. Lower the heat to medium and boil for 40-50 minutes, or until the Louvana is tender.
2. Add the rice, the remaining water (2 cups), and continue boiling for about 20 minutes until the rice is soft.
3. Meanwhile, in a small frying pan, add the olive oil and sauté the onion until it takes on a little color, about 2-3 minutes. Add the garlic and stir for a few seconds. Add these to the soup, along with the lemon juice, citron juice, salt, and pepper. Boil for 2-3 minutes and remove from the heat.
4. In a small frying pan, add the 3 tablespoons of olive oil and lightly fry (sauté/toast) the bread cubes on all sides, for about 5 minutes.
