Yemiser Selata

Rinse the lentils and cook them in boiling water for fifteen to twenty minutes until tender but still holding their shape, being careful not to overcook them into mush.

Drain the cooked lentils and spread them on a plate to cool quickly, which prevents them from continuing to cook and becoming too soft for a salad texture.

Whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper in a small bowl to create a bright, tangy vinaigrette.

Combine the cooled lentils with the diced red onion, minced green chilies, diced tomatoes, and chopped parsley in a large bowl.

Pour the vinaigrette over the lentil salad and toss gently to combine, then let it sit for at least fifteen minutes at room temperature before serving to allow the flavors to meld.