Lentil Salad Yemiser Selatta Recipes

YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE

Steps:

• Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.
• Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
• Drain and rinse under cold running water. Drain thoroughly.
• Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
• Stem and seed the chilies and roughly chop them.
• Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.

LENTIL SALAD (YEMISER SELATTA)

Steps:

• 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.