Fava (Cypriot Yellow Split Pea Soup with Lemon and Olive Oil)
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Ingredients
- 300 g yellow split peas
- 1 onion
- 2 garlic cloves
- 2 carrots
- 2 bay leaves
- 5 tbsp olive oil
- 1 lemon
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 18.6 g
- Carbohydrate
- 48.5 g
- of which sugars
- 8 g
- Fat
- 18.1 g
- of which saturates
- 2.5 g
- Fibre
- 11.3 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas well. Finely chop the onion and garlic, and peel and dice the carrots.
- 2
Warm half the olive oil in a large saucepan and soften the onion and carrots for 6 minutes.
- 3
Add the garlic, yellow split peas, bay leaves and 1.1 litres water. Bring to the boil, then reduce to a simmer.
- 4
Cook gently for 35 minutes, stirring occasionally, until the split peas have completely broken down into a thick, creamy soup, topping up with water if needed.
- 5
Remove the bay leaves and stir in the remaining olive oil and the juice of the lemon. Season well.
- 6
Scatter with chopped parsley and serve with extra olive oil to drizzle.
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