•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.
