• 1 ½ cups (340g) louvana (cracked fava/split peas)
• 3 liters water
• 2/3 cup (150g) glazed rice
• 1 vegetable stock cube
• 2 teaspoons (16g) salt
• 2/3 cup (170ml) citron juice (or pomelo/grapefruit juice)
• 1/3 cup (85ml) lemon juice
• 2/3 cup (170ml) olive oil
• 2/3 cup (180g) onion, grated coarsely or finely chopped
METHOD
1. Clean the louvana, removing any small stones or other legumes. Rinse it well. Place it in a pot and add 8 cups of hot water. Bring it to a boil and skim off any foam.
2. Lower the heat and boil for 50 minutes. Skim again if necessary. Taste the louvana, and if it is cooked (completely softened), add the rice and another 4 cups of water. Add the stock cube and salt, and continue boiling on low heat for another 20 minutes. Add the citron juice and the lemon juice.
3. Meanwhile, in a small frying pan, pour the olive oil and sauté the onion until it takes on a little color. Add it to the soup and boil for another 5 minutes. Turn off the heat and serve. If you like, you can also fry some bread pieces to go with your soup and drizzle a little olive oil on top when serving.
