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Lentil, Fava Bean, and Feta Salad

Categories: Entertaining, Low-fat, Quick to fix, Vegetarian
Type: Salads

Start your meal off with a lentil, fava bean, and feta salad.

Prep Time: 15M

Serves: Serves 4


  • 1/2 cup (85g) frozen shelled fava beans
  • 1 × 14oz (400g) can of green or brown lentils, drained and rinsed, or 2 cups drained cooked lentils
  • 1 bunch of scallions, finely chopped
  • 1 fresh green chile, finely chopped
  • 6oz (175g) feta cheese, cut into cubes
  • handful of fresh flat-leaf parsley, finely chopped
  • sea salt and freshly ground black pepper

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 × 1in (2.5cm) piece fresh ginger, peeled and grated
  • pinch of sugar (optional)
Lentil, Fava Bean, and Feta Salad photo

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  1. Cover the fava beans with boiling water and let sit for 5 minutes. Drain.
  2. Put the lentils in a serving bowl and season with a pinch of salt and some black pepper. Stir in the drained fava beans, scallions, and chile.
  3. To make the dressing, combine the oil, vinegar, and ginger in small bowl. Season with salt and pepper and a pinch of sugar (if using), and whisk until well blended.
  4. Drizzle over the salad and let stand for 10 minutes, to allow the flavors to develop.
  5. When ready to serve, stir in the feta and parsley.
  • Canned lentils are an excellent pantry standby that will keep up to 1 year. They tend to be salty, so be sure to rinse them with cold water.
  • Goat cheese, or any smoked or blue cheese, can be used instead of the feta. For a colorful twist, toss in some peeled orange segments.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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