A refreshing Ethiopian lentil salad dressed with lime juice, mustard, and diced vegetables. Served cold as part of the fasting platter, it provides a bright, tangy contrast to the rich stews.
Ingredients
250g green or brown lentils
1 small red onion, finely diced
2 green chilies, seeded and minced
3 tablespoons olive oil
3 tablespoons fresh lime juice
1 teaspoon Dijon mustard
2 tomatoes, diced
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1Rinse 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.
2Drain 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.
3Whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper in a small bowl to create a bright, tangy vinaigrette.
4Combine the cooled lentils with the diced red onion, minced green chilies, diced tomatoes, and chopped parsley in a large bowl.
5Pour 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.
Did You Know?
Ethiopia is one of the oldest lentil-growing regions in the world, with archaeological evidence of lentil cultivation dating back over eight thousand years in the Ethiopian highlands.