Radicchio, capers and onions brighten up this mashed lentil dish.
It’s a meze served all over Greece.
Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes.
Add fava beans, split peas and lentils.
Cook, stirring occasionally, until toasted, about 3 minutes.
Stir in water and 3/4 teaspoon salt.
Bring to a boil over high heat.
Using an immersion blender, pulse the mixture a few times until partially, but not fully, smooth.
Let cool completely, about 2 hours.
Let stand for 30 minutes.
Add radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt; toss to combine.
Serve the legumes topped with the onion mixture.
Garnish with Aleppo (or crushed red pepper), if desired.
To make ahead: Refrigerate legume mixture (Step 1) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
