Note: If you do your own digging about fava, be aware that the broad bean will come up as ‘fava’; this is used in other Mediterranean cultures. It is also used in certain parts of Greece. But yellow lentils are the preferred fava beans for a Greek version and Santorini is famous for this lentil. This recipe is a delicious version of the simple fava dip we know today with yellow lentils.

Ingredients:
1/2 kilo of yellow lentils
2 onions
1 clove garlic
1 leek
2 small zucchini
1 stick of finely cut celery
1 radish
1 cup olive oil
juice of one lemon

For decorating
caper leaves or capers
salt and pepper

Method:
1. In a saucepan boil 3-4 cups of water.
2. Add the lentils and the vegetables and cook well, stir regularly so they don’t stick.
3. A few minutes before removing from heat, add the oil and the lemon juice and cook for a few more minutes.
4. Make the mixture into a paste – either with a mortar and pestle, or in a blender.
5. Serve with a sprinkling of olive oil and decorate with capers.