This is a tangy hearty soup made with split peas, rice, celery and onion served as a chunky broth. Traditionally served during lent in Cyprus. Im surprised there not many articles or recipes for this as its the islands secret superfood!

Its vegan, high in protein and iron in replacement for meat dishes during fasting. It’s also packed full of fibre and antioxidants and low calories and low fat. It is perfect if your looking for a healthy for a healthy lunch alternative or your having a purge. I like to cook a big pan and divide into containers for lunch prep to take to the office and have with some warm toasted wholemeal bread.

I have fond memories of this dish, after school to my yiayia‘s (grandmother’s) house smelling the tangy umami aroma in the kitchen. This recipe is as close as possible to what she used to make us.

45 min’ 45 min’50 min’


  • 200 g Yellow split Peas
  • 100g Long grain white or wholegrain rice
  • 1 Red onion
  • 4 Celery stick (include the heart and leaves if whole)
  • 75 ml Lemon juice
  • 150 ml White wine vinegar
  • 2 Stock cubes (vegetable or chicken) dissolved in 1.5ltrs hot water
  • 1 tsp Table salt
  • 1 tsp Black pepper
  • 15 ml Olive Oil


  • Sliced black olives
  • Shredded chicken breast
  • cherry tomatoes
  • perfect with a side of olive bread!


In a sieve thoroughly rinse the split peas under cold water and set aside.

Finely dice the onion and celery.

Add the olive oil to a large pan and place on the hob to heat the oil.

Add the celery and onion to the pan and sauté on medium heat for 5 minutes until they have sweat down and the onions have clarified.

Add the lemon juice, vinegar and stock and split peas to the pan. Bring to the boil and simmer for 20 minutes. Meanwhile skim off any scum which accumulates at the top.

Add the salt, pepper and rice and simmer for 20 minutes or until rice has cooked through*.

Remove from heat and divide between dishes and enjoy with your choice of topping or a generous piece of warm bread. See below my choice of shredded chicken topping 😋 . . .

* Handy hint to check the rice is cooked through: I usually take a grain off the spoon and press lightly with a finger against a hard surface. If the grain mashes or spreads it’s cooked. If it still remains mostly solid it need more cooking 👍.

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