for 4 people

Lentils

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

Fava

2 tbsp	lemon juice
4 tbsp	olive oil
1 tsp	salt
a little	pepper

Caper topping

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 pinches	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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