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INGREDIENTS 

• 250 grams Yellow split peas (Louvana)
• 100 grams long grain rice
• 2 medium onions, finely chopped
• 1 cub bio vegetable stock
•  1000 ml drinking water
• 4 tablespoons Extra virgin olive oil + 1 teaspoon for serving 
• 3cl fresh lemon juice or 2cl red wine vinegar
• 1 tablespoon salt
• 1 teaspoon black pepper powder

DIRECTIONS

1. Place the yellow peas in a strainer and wash under plenty of running water. do the rame with the rice.
2.  Simmer the split peas in one liter of water or more if needed. During cooking skim (collect and discard matters off the top of broth) the soup 
3. 15 minutes before the peas are perfectly tender, add the stock and the rice.  
4.  While the rice is cooking, fry the onion in the olive oil until golden-brown. Add to the soup, along with the lemon juice or vinegar, salt, and pepper.  
5.   Stir well to mix all ingredients. Drizzle with olive oil and more lemon juice or vinegar to your likings.                                    

Enjoy!!

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