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Lentil Salad (Yemiser Selatta)

Lentil Salad (Yemiser Selatta) created by Bayhill

Ethiopia

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Rinse the lentils under running water in a sieve.
  • Then drop them into boiling water, enough to cover by 2 inches.
  • Simmer the lentils for 30 minutes. Do not overcook.
  • Drain thoroughly and set aside.
  • Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
  • Add the lentils, garlic, and jalapenos, and toss gently.
  • Let sit for at least 30 minutes before serving.
  • Once again this did not say to chill but -- I think I would.
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  1. Dr. Jenny
    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!
    Reply
  2. Jamilahs_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
    Reply
  3. 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.
    Reply
  4. theresa.pochatko
    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!
    Reply
  5. MC Baker
    Excellent simple recipe for lentils. I had little orange/red lentils on hand so it was a different texture than if I'd used brown (more mushy) but I really liked it.
    Reply
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