Spiced Fava Bean Salad With Fennel & Lentils

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Vegetarian Spiced Fava Bean Salad With Fennel & Lentils

 

1 cup green lentils

1 small yellow onion

3/4 cup fava beans, shelled

1 fennel bulb, trimmed, cored and thinly sliced

1 celery stalk, finely chopped

1 tomato, peeled, seeded and diced

1 to 2 hot green chiles, seeded and diced

2 Tablespoons cilantro, chopped

2 Tablespoons parsley, chopped

1 1/2 Tablespoons lemon juice

1/2 Tablespoon extra virgin olive oil

1 1/2 Tablespoons soy sauce

1/4 pound mixed baby lettuces

12 endive leaves

Salt and freshly ground pepper

 

Wash the lentils under running water and blanch them for

one minute (to remove any eventual bitterness). Place

the lentils in a saucepan; add 1 1/2 quarts of water and

bring to a boil over high heat.

Season with salt and freshly ground pepper and add the

whole onion. Reduce the heat to a simmer, cover up and

cook gently for about 20 to 25 minutes (or until tender).

After being cooked, drain the lentils out of the

cooking liquid and let them cool. Discard the onion.

Transfer the cooked lentils into a mixing bowl.

Blanch the fava beans in boiling water for about 3

minutes. Drain and refresh them under cold running water.

Press the beans gently between your thumb and index

finger to remove their tough skins. Add the fava beans

to the lentils. Also combine the fennel, celery stalk,

diced tomato, hot green chilies, cilantro, parsley,

lemon juice, extra virgin olive oil, soy sauce, salt

and freshly ground pepper. Toss together very gently

and check the seasoning.

Decoratively arrange the baby lettuces and endive leaves

on each plate and garnish with the fava bean, lentil and

fennel salad. Chill until you are ready to serve.