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+ servings

Fava Spread

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. 

Course Appetizer
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people


  • 1 1/2 cup yellow lentils or yellow split-peas
  • 3 -4 cups water
  • 1/4 cup yellow onion cut in 2 -3 large chunks
  • 1/2 cup carrot in 2-3 pieces
  • 2 tbsp basic olive oil
  • 2 tsp oregano
  • 2 cloves garlic
  • 1 pinch turmeric for color if needed
  • 1/4 cup fine olive oil garnish
  • 1/2 cup finely chopped red onion for garnish
  • 1 lemon
  • 1/2 orange
  • 4 slices rustic bread
  • salt to taste


  1. Simmer lentils on low with water, oregano, turmeric, carrot, yellow onion, salt, mashed garlic cloves, oregano and turmeric, till ridiculously mushy. 

  2. Keep adding water as necessary. You want a porridge like texture. Mine took 1 1/2 hours. 

  3. Remove from the heat. Fish out the carrot and onion. It is okay if a bit of carrot remains it will add color.

  4. 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).

  5. 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.

  6. Serve room temperature.