Best 3 Lentil Salad With Fresh Favas Recipes

Lentil salad with fresh favas is a delicious and refreshing dish that is perfect for summer gatherings or light lunches. The combination of lentils, favas, fresh vegetables, and herbs creates a flavorful and colorful salad that is packed with nutrients. Lentils are a good source of protein and fiber, while favas are a good source of protein, fiber, and folate. The fresh vegetables and herbs in this salad add flavor, color, and essential vitamins and minerals. This salad is also a great way to use up leftover lentils or favas.

Here are our top 3 tried and tested recipes!

LENTIL SALAD WITH FRESH FAVAS

Lentil Salad With Fresh Favas image

According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have the most antioxidant activity of all legumes, with black beans a close second.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup lentils, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon mild chili powder or Aleppo pepper
Freshly ground black pepper to taste
1/2 pound fresh fava beans, shelled and skinned
2 medium tomatoes, in season only, diced
1/4 cup diced celery
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 bunch scallions, chopped

Steps:

Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot.
Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 587 milligrams, Sugar 9 grams

RED LENTIL SALAD WITH FRESH HERBS

Red Lentil Salad with Fresh Herbs image

Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.

Provided by Bibi

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can vegetable stock
7 ounces red lentils, picked over and rinsed
1 cup minced fresh parsley
½ cup minced fresh mint
2 medium chopped green onions, white and green parts separated
2 medium Roma tomatoes, seeded, diced
¼ cup extra-virgin olive oil
1 medium lemon, zested and juiced
salt to taste (optional)

Steps:

Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g

LENTIL SALAD WITH FAVA BEANS AND FETA

Lentil Salad with Fava Beans and Feta image

Nutty lentils and fava beans, fresh mint and tangy vegetarian feta all brought together by a delicious vinaigrette with a hint of sweetness. This is a delicious salad you will come back to time and again!

Provided by Julia Frey of The Veg Connection

Categories Lunch

Time 45m

Number Of Ingredients 15

Ingredients

1 cup green lentils dried
3 cups water
salt
1 cup fava beans shelled/500 g in pods
2 cups baby spinach
½ small red onion sliced
¼ cup vegetarian feta cheese, crumbled
3-4 mint leaves
2 tablespoon honey
2 tablespoon red wine vinegar
4 tablespoon olive oil
4-5 mint leaves, minced
4-5 thyme sprigs leaves only, minced
2 cloves garlic, minced
salt and pepper to taste

Steps:

Cook lentils in 3 cups of water and bring to a boil. Lower the heat to a simmer, add salt and cook for 25-30 minutes. Lentils should still be quite firm to the bite for this salad. Meanwhile shell fava beans and steam them for 5-7 minutes. Cool slightly and peel the outer skin off.
In a jam jar combine honey, red wine vinegar, olive oil and minced mint, thyme and garlic. Add salt and pepper, put a lid on and shake until the mixture is emulsified, then add sliced red onions and set aside. This step with allow onions to marinate slightly and lose their bitterness.
Drain cooked lentils, add fava beans and vinaigrette and toss lightly with honey vinaigrette while lentils are still hot. That would help them absorb more flavour. Cool in the fridge.
Before serving combine with spinach, feta and mint leaves. Serve cold.

Nutrition Facts : Calories 202 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

Tips:

Choose the right lentils: While any lentil variety can be used in this salad, French lentils or brown lentils hold their shape well and are less likely to become mushy when cooked.
Cook the lentils properly: To ensure the lentils retain their texture and don't overcook, use a 2:1 water-to-lentil ratio and bring the mixture to a boil before reducing the heat to low and simmering for 20-25 minutes, or until the lentils are tender but still hold their shape.
Use fresh fava beans: Fresh fava beans add a sweet, nutty flavor to the salad. If you can't find fresh fava beans, you can substitute frozen or canned fava beans.
Prepare the fava beans properly: To prepare fresh fava beans, blanch them in boiling water for 2-3 minutes, then remove the outer skin.
Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of the salad. Use fresh, organic vegetables whenever possible.
Make the dressing in advance: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for meal prep.
Serve the salad immediately or chilled: This salad is best served immediately after making, or it can be chilled for later. If you're chilling the salad, bring it to room temperature before serving.

Conclusion:

This lentil salad with fresh fava beans is a delicious and healthy dish that's perfect for a light lunch or dinner. It's packed with protein, fiber, and vitamins, and the bright flavors of the lemon-tahini dressing really make it shine. Whether you're looking for a vegan or vegetarian option, or simply want to add more plant-based meals to your diet, this salad is a great choice. So next time you're looking for a healthy and flavorful salad, give this lentil salad with fresh fava beans a try!