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FAVA WITH FETA CHEESE

Ingredients
2/3 cup Filippo Berio® Olive Oil
1 medium Red Onion, finely chopped
1 ½ cups yellow Split Peas, rinsed and drained
5-7 cups Water
Salt
Freshly grated Black Pepper, to taste
2-3 tablespoons fresh Lemon Juice

For the Garnish
1 cup crumbled Feta
Filippo Berio® Olive Oil
Black Pepper

Instructions
Heat one-third cup Filippo Berio® Olive Oil in a large pot. Add the onion and cook until soft, 6 to 8 minutes. Add the yellow split peas and toss to coat with the Filippo Berio® Olive Oil. Stir for 1 to 2 minutes. Ad enough water to cover split peas by 1 ½ inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1 ½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water if necessary to keep the mixture from sticking.

When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt, pepper, and lemon juice to taste. Stir in the remaining Filippo Berio® Olive Oil vigorously, using a wire whisk. Cover with a cloth and let sit for one to two hours.

Spread the fava on a large platter and top with the crumbled feta cheese. Drizzle with Filippo Berio® Olive Oil and season with freshly ground black pepper. Serve at room temperature with sliced, toasted bread.