Ethiopian Lentil Salad
Recipe: #26419
July 06, 2017
Categories: Salads, Bean Salad, Vegetable Salad, Beans, Tomato, African, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, High Fiber, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This recipe is good on its on, or if you want to serve it with injera, mash the lentils a bit before mixing with the rest of the ingredients. This dish comes from Ethiopia."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (189.2 g)
- Calories 345.8
- Total Fat - 6.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 25.3 mg
- Total Carbohydrate - 52.3 g
- Dietary Fiber - 25.4 g
- Sugars - 4.2 g
- Protein - 21.2 g
- Calcium - 81 mg
- Iron - 6.7 mg
- Vitamin C - 41.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool.
Step 2
Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well.
Step 3
Mix the dressing with the tomato, scallion, and hot green pepper.
Step 4
Add the lentils if serving alone. If serving with injera, using a spoon or fork, mash the lentils and mix them with the the vegetable dressing. Keep in the fridge. Serve it chilled.
Tips
No special items needed.
1 Reviews
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