Santorini fava lentils
Ingredients
- 2 medium onions, one quartered, one minced
- 125 ml. extra virgin olive oil, preferably Greek
- salt and crushed black pepper
- generous handful finely chopped flat leaf parsley
- 1 lemon
- 500 grams dried Santorini fava lentils or yellow split peas
Directions
Rinse the fava lentils/split peas under cold running water. Put in a large saucepan and cover with double the amount of fresh cold water. Bring slowly to the boil, removing any impurities and foam that occur.
Add 1 onion, quartered, a pinch of salt and half of the olive oil.If you don't want raw minced onion in the final mixture, add both onions, quartered, now.
Simmer on low heat for 40-60 minutes, until the peas have softened and become mushy.
Push the peas through a fine sieve or puree in a blender.
Add the rest of the olive oil, lemon juice, minced onion, chopped parsley and season to taste with salt and pepper. Stir and serve. Fava is great as a small meal with some crusty bread, or as a dip for vegetables.
Note
You can also use yellow split peas
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