Close
Prep Time:30 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrsServings:12Yield:12 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupextra-virgin olive oil, divided1largered onion, chopped, plus 1 medium red onion, thinly sliced, divided1 ½cupsskinless dried fava beans1cupyellow split peas½cupgreen lentils10cupswater1teaspoonsea salt, divided⅓cupcapers plus 1 tablespoon brine3tablespoonslemon juice1cupthinly sliced radicchioAleppo pepper or crushed red pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
½cupextra-virgin olive oil, divided
1largered onion, chopped, plus 1 medium red onion, thinly sliced, divided
1 ½cupsskinless dried fava beans
1cupyellow split peas
½cupgreen lentils
10cupswater
1teaspoonsea salt, divided
⅓cupcapers plus 1 tablespoon brine
3tablespoonslemon juice
1cupthinly sliced radicchio
Aleppo pepper or crushed red pepper for garnish
DirectionsHeat 1/4 cup oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes. Add fava beans, split peas and lentils. Cook, stirring occasionally, until toasted, about 3 minutes. Stir in water and 3/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the legumes are very soft and the mixture is quite thick, 45 minutes to 1 hour 10 minutes. Using an immersion blender, pulse the mixture a few times until partially, but not fully, smooth. Let cool completely, about 2 hours.About 30 minutes before serving, combine sliced onion, capers and brine and lemon juice in a medium bowl. Let stand for 30 minutes. Add radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt; toss to combine.Serve the legumes topped with the onion mixture. Garnish with Aleppo (or crushed red pepper), if desired.TipsTip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.To make ahead: Refrigerate legume mixture (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, March 2020
Directions
Heat 1/4 cup oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes. Add fava beans, split peas and lentils. Cook, stirring occasionally, until toasted, about 3 minutes. Stir in water and 3/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the legumes are very soft and the mixture is quite thick, 45 minutes to 1 hour 10 minutes. Using an immersion blender, pulse the mixture a few times until partially, but not fully, smooth. Let cool completely, about 2 hours.About 30 minutes before serving, combine sliced onion, capers and brine and lemon juice in a medium bowl. Let stand for 30 minutes. Add radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt; toss to combine.Serve the legumes topped with the onion mixture. Garnish with Aleppo (or crushed red pepper), if desired.TipsTip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.To make ahead: Refrigerate legume mixture (Step 1) for up to 3 days.
Heat 1/4 cup oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes. Add fava beans, split peas and lentils. Cook, stirring occasionally, until toasted, about 3 minutes. Stir in water and 3/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the legumes are very soft and the mixture is quite thick, 45 minutes to 1 hour 10 minutes. Using an immersion blender, pulse the mixture a few times until partially, but not fully, smooth. Let cool completely, about 2 hours.
About 30 minutes before serving, combine sliced onion, capers and brine and lemon juice in a medium bowl. Let stand for 30 minutes. Add radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt; toss to combine.
Serve the legumes topped with the onion mixture. Garnish with Aleppo (or crushed red pepper), if desired.
Tips
Tip: Look for “peeled” or “skinless” dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.
To make ahead: Refrigerate legume mixture (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, March 2020
Rate ItPrint
Nutrition Facts(per serving)246Calories10gFat29gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
