Summer fava a creamy yellow split lentil purée

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Fava is a dish you can serve warm or at room temperature but it’s also delicious cold. The creamy purée of yellow split lentils cut with scallions, bay leaves, thyme and topped with tomatoes, capers and red onion make this a flavorsome and nutritious meal. We make a different recipe in winter, topping the fava with smoked pork or bacon and a caramelised onion. Then, we serve it hot for extra comfort as the snow starts majestically to settle on the surrounding Taygetos peaks.

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Summer fava a creamy yellow split lentil purée
Fava is a dish you can serve warm or at room temperature but it’s also delicious cold. The creamy purée of yellow split lentils cut with scallions, bay leaves, thyme and topped with tomatoes, capers and red onion make this a flavorsome and nutritious meal.
Prep Time 10 minutes
Cook Time 50 minutes
Servings
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Ingredients
Ingredients
Instructions
For the fava
  1. Put the split peas on a plate give them a visual check, remove any blackened pieces. Rinse them well using a colander with cold water and let it drain.
  2. Dice 1 1/2 cup of the onions save the rest to dice later fresh for the topping.
  3. Heat a large skillet. Add the oil and the pepper lower the heat to medium-high.
  4. Add the the garlic and give it a stir with a wooden spatula, add the onions and sprinkle the salt over them , let them rest for 30 seconds, [add any spices here] mix everything well and keep stirring for a minute or so till the onions become from white to a semi-transparent color.
  5. Sauté for 5-7 minutes, till the onions wilt and turn golden brown, all their water in the skillet is gone and they are left only with the oil. (If they start sticking to the bottom of the pan add a little beer and scrape the bottom of the pan with your spatula, till most of the beer is gone.)
  6. Add the split peas. Sauté in the pan for 1 minute while stirring and then add the 600ml of water, the bay leaves and the thyme. Turn down the heat to a simmer.
  7. Let the split peas cook for 45 minutes, stirring occasionally. Check at 30 minutes to see its progress, taste to make sure the consistency is soft. If nessaery add more water about 100ml at the time and cook till their are soft. Finally, squeeze the juice of 1 lemon into the pot and give it a good stir. Remove it from the heat.
  8. Let it cool 10 minutes while you prepare the toppings, then remove the bay leaves and thyme. Use a hand blender to purée the split peas into a smooth consistency. While mixing, drizzle in a tbsp olive oil as this will help with the mixing and add a little more flavor. Top with chopped onion, tomato and capers (and caper leaves if you have them) and serve
Fo the toppings
  1. Dice the rest of the onion into small cubes and quarter the vine tomatoes.
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