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Ethiopian Lentil Salad

Here's how you make Ethiopian Lentil Salad
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  • Servings: 5
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 cups lentils
  • 2 tablespoon olive oil (extra-virgin olive oil or vegetable oil)
  • 2 tablespoon fresh lemon juice (or lime juice)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh parsley
  • 1/2 teaspoon fresh basil
  • Salt and black pepper, to taste
  • 1 tomato, whole (finely chopped)
  • 2 scallions (or green onions, finely chopped)
  • 1 green pepper (hot pepper, seeded and finely chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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