Spiced Lentil and Fava Bean Salad with Fennel Recipes

Ingredients :

1 cup green or "French" lentils

1 small yellow onion

Freshly ground black pepper

3/4 cup shelled fava beans

1 fennel bulb, trimmed, cored and thinly sliced

1 tomato, peeled, seeded and diced

1-2 hot green chilies, cored and minced

1/4 tsp fresh gingerroot, peeled and minced

2 tbsp chopped fresh coriander

2 tbsp chopped parsley

1.5 tbsp lemon juice

1.5 tbsp soy sauce

12 Bibb lettuce leaves, washed and dried

12 endive leaves

Wash the lentils under running water and boil them for 1 minute. Place the lentils in a saucepan, add 1/2 quarts of water, and bring to a boil over high heat. Add the whole onion and season with freshly ground pepper. Reduce the heat to a simmer, cover, and cook gently for 45 minutes, or until cooked through but not soft. Drain the lentils, rinse and set aside to cool. Discard the onion. Transfer the cooked lentils into a mixing bowl.

Boil the fava beans for 3 minutes; drain and refresh them under cold water. Press the beans gently between your thumb and index finger to remove their tough skins. Add the fava beans to the lentils along with the fennel, tomato, chilies, ginger, coriander, parsley, lemon juice, soy sauce and pepper. Toss together very gently. Chill until you are ready to serve.

Arrange the Bibb lettuce and endive leaves on each plate and scoop the chilled lentil salad in the center.

Serves 4

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