Green Lentil Fava (Cretan) Recipe
Fava is an olive oil appetizer made by crushing broad beans after peeling them. Fava, which is widely used in Cretan and Aegean cuisine, also took its place in Ottoman cuisine. Ancient Istanbul Greeks called all pastes made from dried legumes fava. We followed this tradition and tried it with green lentils, which are rich in protein. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Green Lentils | 2 Cup |
| Dry Onion (Medium size) | 1 Qty |
| Olive Oil | 1 Half Cup |
| Walnut (Finely Chopped) | 1 Half Cup |
| Salt | 1 Half Tbsp |
| Granulated Sugar | 1 Pinch |
| Turmeric | 1 Tsp |
| Cumin | 1 Tsp |
| Lemon | 1 Qty |
| Powdered Red Pepper (Optional) | 1 Qty |
| Arugula | 1/4 Bunch |
| Parsley | 1/4 Bunch |
Steps:
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Rinse the green lentils and add enough water to cover them by 2 fingers and soak them overnight.
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The next day, rinse the lentils in water and place them in a deep pot. Peel the onion, cut it into 2 or 4 pieces and add it. Add 2 cloves of garlic and the juice and salt of 1/2 lemon and put it on the stove. Add 3 glasses of hot water to it.
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When the lentils start to boil, reduce the heat, cover the lid and let them boil slowly. Cook for about 25-30 minutes, until the lentils are very soft.
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Remove the cooked mixture from the heat and remove the onion and garlic. Check the taste and add spices and olive oil. When the mixture cools down, blend it with a hand blender until it reaches a smooth consistency. Add chopped walnuts and lemon juice and mix.
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Place the cooled fava on a serving plate and drizzle with extra virgin olive oil. You can serve this appetizer by decorating it with greens such as arugula, parsley, etc., pitted olives, or onion salad if you wish. Enjoy your meal!
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Note: If the consistency is too thick, you can thin your fava by adding hot water.
90 Min
