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.

Aglaia Kremezi
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

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.