Radicchio, capers and onions brighten up this mashed lentil dish. Sympetheros means "father of one's son- or daughter-in-law," probably implying the "marrying" of different legumes in one dish. It's a meze served all over Greece. This recipe is inspired by the version Dimitris Mavrakis serves at his restaurant Kritamon in Archanes, near the spectacular Knossos archaeological site on Crete.

Source: EatingWell Magazine, March 2020


Recipe Summary

30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Heat 1/4 cup oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes. Add fava beans, split peas and lentils. Cook, stirring occasionally, until toasted, about 3 minutes. Stir in water and 3/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the legumes are very soft and the mixture is quite thick, 45 minutes to 1 hour 10 minutes. Using an immersion blender, pulse the mixture a few times until partially, but not fully, smooth. Let cool completely, about 2 hours.

  • About 30 minutes before serving, combine sliced onion, capers and brine and lemon juice in a medium bowl. Let stand for 30 minutes. Add radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt; toss to combine.

  • Serve the legumes topped with the onion mixture. Garnish with Aleppo (or crushed red pepper), if desired.


Tip: Look for "peeled" or "skinless" dried fava beans with other dried beans at well-stocked supermarkets or online at bobsredmill.com.

To make ahead: Refrigerate legume mixture (Step 1) for up to 3 days.

Nutrition Facts

1 cup
246 calories; protein 10.8g; carbohydrates 29.2g; dietary fiber 10.2g; sugars 2.6g; fat 10g; saturated fat 1.4g; vitamin a iu 28IU; vitamin c 3.9mg; folate 123.8mcg; calcium 39.7mg; iron 2.7mg; magnesium 65mg; potassium 462.3mg; sodium 283mg.