In Greece, fava usually refers to a puree such as this one, made of yellow (or sometimes green) split peas; it can also apply to a puree of the eponymous bean or other legumes.
- 1 lb. yellow split peas, rinsed
- 2 large red onions, peeled and finely chopped
- 2-3 Tbsp. fresh lemon juice or 3–4 tbsp. red wine vinegar
- 1 1⁄2 cups extra-virgin olive oil, preferably from Kalamata
- 2 Tbsp. chopped fresh parsley leaves
Put split peas, three-quarters of the onions, and 7 cups water into a heavy medium pot. Bring to a gentle boil over medium-high heat, skimming foam that rises to the surface. Reduce heat to medium-low and gently simmer, stirring occasionally with a wooden spoon, until most of the liquid has been absorbed and peas have broken apart, 1–1 1⁄2 hours. Stir peas more frequently during last 15 minutes of cooking to prevent them from scorching. Season to taste with salt about 5 minutes before finished cooking.
Remove pot from heat. Vigorously stir peas while gradually adding lemon juice and half of the oil. Cover pot with a clean kitchen towel and set aside to let purée cool (it will thicken as it as it cools), 3-4 hours.
Stir purée again, season to taste with salt, and transfer to a serving dish. Sprinkle parsley and remaining onions on top and drizzle with remaining oil. Serve with crusty bread and kalamata olives, if you like.