Mashed Legumes with Onion, Capers & Radicchio (Sympetherio)

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.

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Prep Time:
30 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • ½ cup extra-virgin olive oil, divided

  • 1 large red onion, chopped, plus 1 medium red onion, thinly sliced, divided

  • 1 ½ cups skinless dried fava beans

  • 1 cup yellow split peas

  • ½ cup green lentils

  • 10 cups water

  • 1 teaspoon sea salt, divided

  • cup capers plus 1 tablespoon brine

  • 3 tablespoons lemon juice

  • 1 cup thinly sliced radicchio

  • Aleppo pepper or crushed red pepper for garnish

Directions

  1. 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.

  2. 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.

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

Tips

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 (per serving)

246 Calories
10g Fat
29g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 cup
Calories 246
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 10g 36%
Total Sugars 3g
Protein 11g 22%
Total Fat 10g 13%
Saturated Fat 1g 7%
Vitamin A 28IU 1%
Vitamin C 4mg 4%
Folate 124mcg 31%
Sodium 283mg 12%
Calcium 40mg 3%
Iron 3mg 15%
Magnesium 65mg 15%
Potassium 462mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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