Lentil Salad (Yemiser Selatta)

Total Time
Prep 10 mins
Cook 30 mins



  1. Rinse the lentils under running water in a sieve.
  2. Then drop them into boiling water, enough to cover by 2 inches.
  3. Simmer the lentils for 30 minutes. Do not overcook.
  4. Drain thoroughly and set aside.
  5. Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
  6. Add the lentils, garlic, and jalapenos, and toss gently.
  7. Let sit for at least 30 minutes before serving.
  8. Once again this did not say to chill but -- I think I would.
Most Helpful

I loved this salad. I made it for lunch today using green lentils. I ate half of the salad myself! It is so easy, yet so flavorful. I didn't change a thing and will be making this again. Thanks!

Dr. Jenny August 06, 2014

this was a simple salad I liked it although I think this would be extra good with sprouted lentils to go along with the crunch from the jalapenos and bite from the vinegar. Made for ZWT 7 for Saucy Silverados

Jamilahs_Kitchen June 10, 2011

Very good! I used canned lentils, and added a bit of spinach and light feta for a super fast lunch to take to work. I let it sit overnight in the fridge and it was great. Thanks for posting, I'll be making this again.

kelly in TO October 24, 2009