Lentil Salad With Fresh Favas Recipe

Name: Lentil Salad With Fresh Favas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed and picked over; 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced; 1/2 onion, intact; 1 bay leaf; Salt to taste; 1 tablespoon fresh lemon juice; 2 tablespoons red wine vinegar or cider vinegar; 3 tablespoons extra virgin olive oil; 1 teaspoon cumin seeds, lightly toasted and ground; 1/2 teaspoon mild chili powder or Aleppo pepper; Freshly ground black pepper to taste; 1/2 pound fresh fava beans, shelled and skinned; 2 medium tomatoes, in season only, diced; 1/4 cup diced celery (or bok choy); 1/4 cup chopped flat-leaf parsley; 1/4 cup chopped fresh mint; 1 bunch scallions, chopped

Servings: persons

1 cup lentils, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon mild chili powder or Aleppo pepper
Freshly ground black pepper to taste
1/2 pound fresh fava beans, shelled and skinned
2 medium tomatoes, in season only, diced
1/4 cup diced celery (or bok choy)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 bunch scallions, chopped

1
1. Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot.
2
2. Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup lentils, rinsed and picked over, 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced, 1/2 onion, intact, 1 bay leaf, and more.

Yes, Lentil Salad With Fresh Favas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad With Fresh Favas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions