Fava made with yellow lentils
Ingredients
for 4 person
1 tbsp | olive oil |
2 | shallots, finely chopped |
2 | garlic cloves, finely chopped |
250 g | yellow lentils |
2 | bay leaves |
1 sprig | rosemary |
5 dl | water |
2 tbsp | lemon juice |
4 tbsp | olive oil |
1 tsp | salt |
a little | pepper |
1 | organic lemon, grated zest and the juice |
2 tbsp | olive oil |
2 | shallots, finely chopped |
30 g | capers, drained, rinsed |
60 g | caper berries, drained, possibly halved |
1 bunch | flat-leaf parsley, cut into thin slices |
2 pinch | salt |
How it's done
Lentils
Heat the oil in a pan. Add the shallots and garlic, sauté for approx. 2 mins. Add the lentils, cook briefly, add the bay leaf and rosemary. Pour in the water, bring to the boil, reduce the heat, cover and simmer the lentils for approx. 15 mins. until soft, stirring occasionally. Remove the bay leaf and rosemary, transfer the lentils to a measuring cup.
Fava
Add the lemon juice, oil, salt and pepper to the lentils, puree, allow to cool slightly.
Caper topping
Mix the lemon zest, lemon juice and all the other ingredients in a bowl. Serve the fava on a platter, add the topping.
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