Home | Veggie Table - Show #30

Veggie Table - Show #30

Lentil, Red Currant & Fava Bean Salad

• 1 ¼ cup (296 mL) -- Red lentils
• 1 -- Bunch of chives or scallions
• 1 -- Bunch of fresh basil, chopped
• 3 lbs (1.5 kg) -- Fava beans
• 2 -- Cloves of garlic, minced
• 1/3 cup (315 mL) -- Olive oil
• 1 tbsp (15 mL) -- Red wine vinegar
• 1 tsp (5 mL) -- Dijon mustard
• 1 pint (473 mL) -- Red currants
• Generous pinch? -- Sea salt & fresh ground black pepper

Shell beans and cook in boiling water (approx. four minutes). Drain and reserve. Boil lentils in a large pot of boiling water (approx. 10-12 minutes). Drain and reserve. (Beans and lentils should be tender.) While still warm, place cooked beans and lentils in a large pot and mix well. Finely chop chives or scallions and mix in, along with the basil. Make a vinaigrette by mixing the minced garlic, oil, vinegar and mustard with salt and pepper to taste. Pour over the salad and toss well. Lastly, remove stems from the red currants and mix these in as well.