greek

Santorini Fava Puree with Caramelized Onion and Capers

Name: Santorini Fava Puree with Caramelized Onion and Capers
Yield: 1 serving
Cuisine: greek
Ingredients: 90 g yellow split peas (dry); 450 g water; 1 g bay leaf; 28 g olive oil; 140 g onion, thinly sliced; 20 g capers, drained; 20 g lemon juice; 2 g salt; 0.6 g black pepper

This simmered dish pairs onion, thinly sliced with capers, drained, yellow split peas and bay leaf. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

79 g Carbohydrates

29 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g yellow split peas (dry) 307 kcal
450g water 0 kcal
1g bay leaf 3 kcal
28g olive oil 248 kcal
140g onion, thinly sliced 56 kcal
20g capers, drained 5 kcal
20g lemon juice 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

yellow split peas (dry)waterbay leaf
Rinse yellow split peas. In a pot, combine split peas, water, and bay leaf; bring to a boil, then simmer until very soft, 30 to 40 minutes, skimming foam as needed.
yellow split peas (dry)waterbay leafolive oillemon juicesaltblack pepper
Remove bay leaf. Puree peas with olive oil, lemon juice, salt, and pepper until smooth; add a splash of water if needed for a creamy texture.
yellow split peas (dry)olive oilonionsalt
While peas cook, saute sliced onion in olive oil over medium heat until deeply golden, 10 to 12 minutes; season lightly with salt.
onioncapers
Spread fava puree in a bowl. Top with caramelized onion and capers.
olive oilblack pepper
Finish with a final drizzle of olive oil and extra black pepper if desired.