Ethiopian Lentil Salad Recipes
ETHIOPIAN LENTIL SALAD
Make and share this Ethiopian Lentil Salad recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lentil
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 152.2, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 18.8, Fiber 6.9, Sugar 2.8, Protein 7.8
SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY
Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot
Provided by Rie McClenny
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
- Add the lettuce and toss again.
- Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
- Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
- Serve the salad and siga tibs with injera bread and your desired accompaniments.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE
Make and share this Yemiser Selatta - Ethiopian Lentil Salad With Shallots and Chile recipe from Food.com.
Provided by Sackville
Categories Lentil
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.7, Fat 7.5, SaturatedFat 1, Sodium 591.4, Carbohydrate 44.9, Fiber 18.6, Sugar 2.4, Protein 16.9
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- Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool.
- Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well.
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