Lentil Salad (Yemiser Selatta) Recipe #174334
Ethiopia
by Charlotte J
40 min | 10 min prep
SERVES 4 -6
- 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
- Rinse the lentils under running water in a sieve.
- Then drop them into boiling water, enough to cover by 2 inches.
- Simmer the lentils for 30 minutes. Do not overcook.
- Drain thoroughly and set aside.
- Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
- Add the lentils, garlic, and jalapenos, and toss gently.
- Let sit for at least 30 minutes before serving.
- Once again this did not say to chill but -- I think I would.
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5 stars