Red Lentil Fava
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 3 clove (s) garlic
- salt
- Water to boil the lentils
- 3 tablespoon olive oil, extra virgin
- 3 spring onions, finely sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the lentils thoroughly, put them on with enough water, bring to the boil and season with salt. Add the peeled garlic cloves. Cook the lentils until soft for about 30 minutes and drain them through a sieve. Catch the cooking water. Fish out the garlic cloves as you like (I always leave them in) and puree the lentils with the olive oil. Depending on the desired consistency, add a little of the cooking water that has been collected.
- Season the fava with salt and pepper and garnish with the finely sliced spring onions.
- It goes very well with flatbread or baguette and can be enjoyed lukewarm or cold.
- Annotation:
- In the same way you can cook white beans, other types of lentils or chickpeas to make a delicious paste. Please note the other cooking times here and soak the legumes overnight if necessary.
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