Ethiopian Lentil Salad Recipe

Cooking Directions

• STEP 1.Rinse the lentils thoroughly and cook them in a pot of boiling water until tender.
• STEP 2.While the lentils are cooking, prepare the dressing by whisking together lemon juice, olive oil, garlic, cumin, and salt.
• STEP 3.Once the lentils are cooked, drain them and let them cool slightly.
• STEP 4.In a large bowl, combine the cooked lentils, chopped tomatoes, cucumbers, onions, and fresh herbs.
• STEP 5.Pour the dressing over the salad and toss gently to combine.
• STEP 6.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the Ethiopian Lentil Salad chilled as a side dish or a light main course.

Cooking Tips

• You can use any type of lentils for this salad, such as green, brown, or red lentils.
• To add more flavor, you can toast the cumin seeds before grinding them for the dressing.
• Feel free to customize the salad by adding other vegetables like bell peppers or carrots.
• For extra protein, you can add some crumbled feta cheese or diced avocado to the salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
• Serve the Ethiopian Lentil Salad chilled as a side dish or a light main course.
• Garnish with additional fresh herbs before serving, if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.