Red Lentil Fava Recipe
Fava is an olive oil appetizer normally made with dried broad beans. I can't say it's one of my favorite appetizers. But still, I shared the recipe before with a sense of duty. I have to admit that I never cooked fava again. But it has been on my mind recently. When I was thinking whether to do it or not, I said, I'll make this fava so I can love it. That's when I thought of lentil fava.
It is a legume that I like very much in stew and soup recipes. It is also a very suitable ingredient for different recipe alternatives such as red lentil hummus. It shows the same success for fava.
While I was cooking the lentils, I also added a few bay leaves, the taste and smell were incredible. Fava has such a consistency that it can be sliced, but it can also be spread if desired. In other words, you can serve the fava either by slicing or as a spread like hummus.
You can prepare the fava a day in advance and keep it in the refrigerator by covering it with cling film in an airtight manner. There is no change in taste. If it does not take air, its consistency will not be adversely affected. If it comes into contact with air, it dries up and around the edges.
You can serve fava as an appetizer at fish and appetizer tables, or you can eat it as a main course with a slice of toasted bread light dinners.
Enjoy the recipe...
Ingredients
- 2 cups of red lentils,
- 1/2 onion,
- 1 carrot,
- 1 clove of garlic,
- 1 teaspoon salt,
- 1/2 teaspoon of sugar,
- Juice of 1/2 lemon,
- 2 tablespoons of olive oil,
- 3 cups of water at room temperature,
- 3 bay leaves,
- Dill, pomegranate seeds for topping.
Preparation
- Take the washed and drained lentils, halved onion, whole carrot, garlic, bay leaves and water into a sauce pan,
- Close the lid and cook until the lentils soften,
- After opening the lid, if there is a lot of water, let it evaporate on high heat until there is no water,
- Take out the bay leaves,
- Add lemon juice, olive oil, salt and sugar and blend with an immersion blender,
- Pour the mixture into a 26 cm round baking pan that you wet,
- After it cools down, place it in the fridge and let it rest for 2-3 hours,
- Take the pan out of the fridge and slice into the sizes you want,
- Garnish with finely chopped dill and pomegranate seeds.
Bon Appetit...