Ethiopian Lentil Salad
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Simple, delicious, nutritious salad for vegans, vegetarians and all.
- Ready In:
- 2 cups lentils
- 1 tomatoes (minced)
- 2 green onions (minced)
- 1 hot green pepper (seeded, minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon garlic powder
- 2 tablespoons fresh lemon juice
- 1⁄2 tablespoon fresh parsley (minced)
- 1⁄2 teaspoon fresh basil (minced)
- salt and black pepper
- Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
- Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
- Mix the dressing with the tomato, green onions and hot green pepper.
- Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.
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