Lentil Salad With Fresh Favas
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup lentils, rinsed and picked over
- 3large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
- ½onion, intact
- 1bay leaf
- Salt to taste
- 1tablespoon fresh lemon juice
- 2tablespoons red wine vinegar or cider vinegar
- 3tablespoons extra virgin olive oil
- 1teaspoon cumin seeds, lightly toasted and ground
- ½teaspoon mild chili powder or Aleppo pepper
- Freshly ground black pepper to taste
- ½pound fresh fava beans, shelled and skinned
- 2medium tomatoes, in season only, diced
- ¼cup diced celery
- ¼cup chopped flat-leaf parsley
- ¼cup chopped fresh mint
- 1bunch scallions, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
353 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 18 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
Tip
- Advanced preparation: The salad will be good for 2 to 3 days, but the color of the favas will fade.
Private Notes
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Cooking Notes
hicountryho
This recipe is lacking instructions on how to prepare the favas. I soaked and hand-shelled a lb of favas and they are not near ready to toss with a salad. Threw them in a pot with a bay leaf, garlic cloves, salt and pepper for 20 minutes and they were firm but not mushy and ready to use.
ATO
This is one of my most repeated recipes. I use Trader Joe’s steamed lentils and their shelled ready to eat edamame. I used to use Melissa’s prepared Fava beans but the edamame has better color and texture.
deborah
when do I add the final garlic clove?
hicountryho
This recipe is lacking instructions on how to prepare the favas. I soaked and hand-shelled a lb of favas and they are not near ready to toss with a salad. Threw them in a pot with a bay leaf, garlic cloves, salt and pepper for 20 minutes and they were firm but not mushy and ready to use.
Aileen
I tried it without cooking the favas, but it's much better if you cook and skin the fava beans
ATO
This is one of my most repeated recipes. I use Trader Joe’s steamed lentils and their shelled ready to eat edamame. I used to use Melissa’s prepared Fava beans but the edamame has better color and texture.
Carmen
Beluga lentils worked very well for me! French lentils would also work well- they're both smaller and keep their shape (don't get mushy). It would be great to add cucumbers, arugula, cherry tomatoes, tahini dressing... many options for variations. Nice summer salad for potlucks and lunch!
OG
The salad looked promising, but the flavor was underwhelming. And the texture was a bit mushy.
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