Lentil Salad (Yemiser Selatta)

By devogirl

My daughter and I love Ethiopian food and we loved this salad. I think that this salad is a good base for adding other Ethiopian spices (basil, cumin, coriander, etc.) as well as tomato, onion and other vegetables. I was afraid that 2 jalapenos would be too much but it was perfect. I did add a pinch of sugar to cut the tartness a little.

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

Preparation

Step 1

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.