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Nutrition Facts
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 295
Calories from Fat 97		(32%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 585mg		24%
Potassium 566mg		16%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 17.6g	70%
	Sugars 1.4g
Protein 14.9g		29%
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Lentil Salad (Yemiser Selatta)

Recipe #174334 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jun 21, 2006

Ethiopia

SERVES 4 -6 (change servings and units)

Ingredients

1/2 lb dried lentils
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon salt
black pepper
3 garlic cloves, minced
2 jalapenos, stemmed, seeded, minced

Directions

1
Rinse the lentils under running water in a sieve.
2
Then drop them into boiling water, enough to cover by 2 inches.
3
Simmer the lentils for 30 minutes. Do not overcook.
4
Drain thoroughly and set aside.
5
Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
6
Add the lentils, garlic, and jalapenos, and toss gently.
7
Let sit for at least 30 minutes before serving.
8
Once again this did not say to chill but -- I think I would.

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Featured Reviews for This Recipe

From: kelly in TO

On Oct 24, 2009

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.

0 people found this review helpful

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From: Chef #813341

On Oct 14, 2008

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!

1 person found this review helpful

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From: Mrs. Duncan Mahogany

On Jun 23, 2007

This was astounding! The taste was out of this world. I didn't have jalapeno peppers on hand, so I used cayenne pepper. Wow! Gave it a good taste with nice heat. I cheated and used canned lentils as its very, very hot here today and I didn't want to use the stove. We had this for supper and there was lots left over, and quite a bit of the vinigrette left. I opened a can of chick peas and added it to the lentils. That's tomorrow's supper!

2 people found this review helpful

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From: Japanese Delight

On Sep 2, 2006

This is simple, healthy, and delicious. I took the advice of a fellow reviewer and added chopped sweet onion. Also, I felt like it needed to be brightened up, so I also added lemon juice, cilantro and roasted red pepper. Maybe I changed the recipe too much to fairly review this, but for me it was a good basic recipe that I felt you can add whatever you'd like to. Thanks!!!

2 people found this review helpful

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