Lentils are pretty much a staple in our diet. Not only are they delicious, high in protein, fiber and nutrition, and low in calories, but they are super easy to prepare. And I like super easy to prepare. Lentils are one of my favorite non-meat protein sources.
Fava Beans are in season right now and I’ve been getting them almost weekly in my CSA. Unlike snap peas, they are relatively easy to shell and can be done in just a few minutes. Frozen or dried fava beans are also great choices if you don’t have fresh. Like lentils, Fava beans are a great source of protein, fiber, and nutrition. A note-if you are using fresh fava beans, once they are cooked you will need to remove the white outer shell to reveal the green bean.
Combining these two mutrtional powerhouses into a delicious salad, perfect for a dinner side or as a dish to bring to a barbecue. Feel free to make ahead-the longer it sits, the better the flavor gets. I just ate the rest of what was left from last night as a snack:)
1 cup dried lentils, rinsed
1 cup Fava beans, fresh or frozen
1/2 onion (peeled)
2 garlic cloves, left in skins and smashed
1 Bay Leaf
Sea Salt and fresh ground pepper to taste
1 Tablespoon Cumin
1 bunch scallions, chopped
1/4 cup chopped Parsley
Juice of one Lemon
Add lentils, onion, garlic and Bay leaf to a medium pot. Cover by 1″ with water. Season with salt and pepper. Bring to a boil. Add fava beans. Reduce heat and simmer for 18-20 minutes until lentils are tender but still have a bite to them. Remove from heat and let cool. Remove the onion, bay leaf and garlic. Peel the skin away from the garlic and add back into the lentils. Transfer lentils to a large bowl. Add cumin, scallions, parsley, and lemon juice. Toss to combine. Check for seasonings and add more sea salt and pepper if needed!