July 06, 2017
Fresh Tomatoes, Salads, Bean Salad,
Vegetable Salad, Beans, Fruit, Tomato, African, Budget-Friendly, Quick Meals, July 4th, Labor Day, Picnic, Potluck, Summer, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Lentils more
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"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."
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.
Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well.
Mix the dressing with the tomato, scallion, and hot green pepper.
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.