• ½ lb. dried fava beans
  • 2 tablespoons red lentils, rinsed
  • 1 small onion, peeled and halved
  • ¾ teaspoons salt
  • 3 cloves garlic, peeled and crushed with 1 tsp salt
  • ½ cup lemon juice
  • 5 tablespoons olive oil
  • ½ cup chopped parsley
  • salt and freshly ground pepper
  • 1 medium tomato, diced
  • Lemon wedges
  • 6 - 7 scallions, trimmed


Wash, pick over, and soak fava beans overnight. Drain and rinse. Boil 3 1/2 cups water, add beans, cover, cook 10 minutes over high heat. Add lentils and onion. Return to boil, cook covered over low heat, adding water as needed, for 2 hours, or until beans are tender. Stir in 3/4 tsp salt. Remove from heat and cool. Remove onion. Beat in garlic, lemon juice, and 4 tbsp oil.

Partially crush beans. Add parsley. Correct seasoning with salt and pepper to taste. Pour into shallow, wide serving dish. Drizzle remaining oil on top. Garnish with tomato, lemon wedges, and scallions.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Side Dishes
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