Ethiopian Lentil Salad

5
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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 recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

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