Warm Fava Bean and Lentil Salad with Mint
This salad is as healthy as it is beautiful. This warm salad tasted great on a chilly evening. The mint leaves give a nice fresh flavor, complimented with a splash of lemon juice and the red wine vinegar.
Serving Size: 4
Ingredients:
- 1 cup Le Puy lentils
- 1 red onion, sliced
- 1-2 bay leaves
- 300 g fava beans, broad beans or lima beans (1 package frozen)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- splash of lemon juice
- salt and pepper to taste
- splash of Tabasco
- 1 bunch mint, leaves only, chopped
- 150 g soy cheese, grated (optional)
Directions:
- Saute the red onion until glassy.
- Add the lentils.
- Cover with water (about 4 cups), bring to the boil and simmer for 20 minutes until tender – the water should be absorbed.
- When the lentils have softened, remove the bay leaves.
- Season with salt, and pepper.
- Meanwhile, cook the favas, limas or broad beans for 5 minutes until just tender.
- Add the favas to the lentils.
- Make a sauce from the olive oil, lemon juice and red wine vinegar.
- Add a splash of Tabasco if wished, and pour over the beans and lentils.
- Add the chopped mint and mix well.
- Add the grated soy cheese just before serving.
Notes:
Any lentil will be fine, but the Le Puy hold their shape well and don’t become so muchy when cooked.
adapted from http://www.olivemagazine.co.uk/content/recipes/38/