Ful medames (slow-cooked fava beans with lentils)
2 cups - dried fava beans (broad beans), rinsed and soaked overnight
1 cup - red lentils, rinsed and soaked overnight
salt and pepper
Soaking time: overnight
Add salt, pepper, a generous amount of cumin and lemon juice to taste. Drizzle a liberal amount of olive oil over the top.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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