Ethiopian Lentil Salad Recipes

YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE

Steps:

• Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.
• Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
• Drain and rinse under cold running water. Drain thoroughly.
• Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
• Stem and seed the chilies and roughly chop them.
• Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.

ETHIOPIAN LENTIL SALAD

Steps:

• 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.

GREEN LENTIL SALAD (AZIFA)

Steps:

• 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.