Santorini fava lentils

Category	beans
Classification	Mediterranean
Added By	Phyllis Watson
Added On	Sun Dec 31 13:07:07 UTC 2006
Prep Time	several hours to cook
Yield	4 cups?
Source	restaurant on Santorini
Comment	You can also use yellow split peas

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.

Comments

Unknown on Sun Dec 31 13:08:38 UTC 2006:
Santorini favas are very mild in flavor. They are good wherever a dal would be good.This recipe would probably work well for a lot of mild lentils; it is very basic.

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