African

Ethiopian Lentil Salad

by Selam Tesfaye

A vibrant and refreshing Ethiopian-inspired lentil salad featuring a bold blend of chiles, shallots, and fresh basil, perfect as a light main or a hearty side dish.

Total Time

1 hour and 5 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

0.5 lbs

Dried Lentils
0.5 cup

Shallots, chopped
3 oz

Canned Green Chiles, chopped
3

Fresh Chiles, thinly sliced
1 tbsp

Fresh Basil, chopped
to taste

Salt
3 tbsp

Wine Vinegar
3 tbsp

Olive Oil
1 medium

Tomato, diced

Time

Preparation Time

15 mins
Cooking Time

20 mins
Total Time

1 hour and 5 mins

Goes Great with

Method

Rinse the lentils thoroughly and cook in boiling water until tender but still firm to the bite; do not overcook as they should maintain their shape for a salad texture.
Drain the cooked lentils well and rinse under cold water to stop the cooking process, then transfer them to a large mixing bowl.
In the bowl, combine the lentils with the chopped shallots, canned green chiles, fresh sliced chiles, fresh basil, wine vinegar, olive oil, and salt.
Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
Cover and refrigerate the salad for at least 30 minutes, stirring occasionally to allow the flavors to meld together.
Before serving, fold in the fresh diced tomatoes as a garnish and adjust seasoning with extra salt if needed.

Notes:

Serving Suggestions: Serve this salad chilled alongside toasted wheat crackers, warm bread sticks, or crunchy rye crisps for a nice textural contrast.
Heat Control: The spice level can be adjusted by adding or removing the seeds from the fresh chiles.
Make Ahead: This salad tastes even better the next day as the lentils absorb the vinegar and oil, making it a fantastic option for meal prep.

Goes Great with