Lentil Salad (Yemiser Selatta)

Charlotte J's Note:

Ethiopia

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ½ lb dried lentils
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt
• black pepper
• 3 garlic cloves , minced
• 2 jalapenos , stemmed, seeded, minced

Directions:

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.

Reviews

[Jamilah's Kitchen]

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

[kelly in TO]

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.

[Chef #813341]

Five stars for flavor and simplicily!We eat this quite often and it is an excellent diet food! Thank you for submitting this recipe, Charlotte J!