Prep 5 mins
Cook 45 mins
From: “The Essential African Cookbook” by Rosamund Grant.
- 1 cup green lentil, soaked overnight (8 oz)
- 2 tomatoes, peeled and chopped
- 1 red onion, finely chopped
- 1 green chili pepper, seeded and chopped
- 4 tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 1⁄2 teaspoon prepared mustard
- salt & freshly ground black pepper, to taste
- Place the lentils in a saucepan, cover with water and bring to a boil.
- Simmer for 45 minutes until soft, drain, then turn into a bowl and mash lightly with a potato masher.
- Add the remaining ingredients and mix well. Adjust seasonings to taste.
- Chill before serving as an accompaniment to a meat or fish dish.
We make this recipe all the time in Ethiopia, especially during Lent but do not put tomatoes. Without the tomatoes, it's tangy, full bodied and much more delicious!!!
I made this to serve as an accompaniment to your beautiful curry recipe. This was so simple but so tasty, I didn't soak the lentils overnight but boiled them, drained them & rinsed with cold water then cooked them (stops them going grey) - I used puy lentils. You should always read the recipe through and this was no exception, I didn't have time to chill this and it was lovely warm, however I ate the leftovers cold for lunch the next day and they tasted even better, the flavours just melded together beautifully. Thanks!