Santorini (Fava)

If you can find them, Santorini yellow split peas (known as favas to Greeks) are far superior for this dish than commonly available varieties.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 55 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 lb. dry yellow split peas
  • 1½ tsp. salt
  • 1 onion, peeled and finely diced
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped scallions

Directions

  • Wash split peas well in a basin with lots of water.
  • Put peas in pot; add water to cover by about ½". Add onion and 1 tablespoon olive oil; bring pot to a boil and simmer approximately 40 minutes, stirring occasionally and skimming off any froth. Add salt.
  • When peas have thickened and are fully cooked, remove from heat and purée until smooth with an immersion blender or food processor.
  • Refrigerate 2 hours. Before serving, top with remaining olive oil, lemon juice, and scallions.

Recipe Information

Serves: 6

Ingredients

  • 1 lb. dry yellow split peas
  • 1½ tsp. salt
  • 1 onion, peeled and finely diced
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped scallions

Directions

  • Wash split peas well in a basin with lots of water.
  • Put peas in pot; add water to cover by about ½". Add onion and 1 tablespoon olive oil; bring pot to a boil and simmer approximately 40 minutes, stirring occasionally and skimming off any froth. Add salt.
  • When peas have thickened and are fully cooked, remove from heat and purée until smooth with an immersion blender or food processor.
  • Refrigerate 2 hours. Before serving, top with remaining olive oil, lemon juice, and scallions.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium590mg
Total Carbohydrate50g
Dietary Fiber19g
Sugars8g
Protein19g