Mashed Legumes with Onion, Capers & Radicchio (Sympetherio)
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
⅓ cup capers plus 1 tablespoon brine
3 tablespoons lemon juice
1 cup thinly sliced radicchio
Aleppo pepper or crushed red pepper for garnish
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.
Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.com