Mashed yellow lentils topped with red onion and a generous splash of olive oil make a wonderful appetizer. Fava was meant to be shared with a friend. A loaf of crusty bread, a bowl of faba and a bottle of retsina makes for a romantic lunch.
Simmer lentils on low with water, oregano, turmeric, carrot, yellow onion, salt, mashed garlic cloves, oregano and turmeric, till ridiculously mushy.
Keep adding water as necessary. You want a porridge like texture. Mine took 1 1/2 hours.
Remove from the heat. Fish out the carrot and onion. It is okay if a bit of carrot remains it will add color.
Mash in pot with a spoon or in food processor until it still retains a shadow of split pea shapes but is mainly mash (like a well cooked oatmeal porridge).
Scoop into shallow bowl, squeeze lemon and orange over the top, splash on a mediterranean amount of golden olive oil, a little salt, a little pepper and you are ready to dive in.
Serve room temperature.