Yemiser Selatta Ethiopian Lentil Salad With Shallots And Chile 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.

ETHIOPIAN LENTIL SALAD

Steps:

• Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
• Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
• Mix the dressing with the tomato, green onions and hot green pepper.
• Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.

ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)

Steps:

• Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
• Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
• Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
• To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
• Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
• Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
• Some of the spices could be found in Ethiopian or Indian shops/groceries.

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.

MISR WOT (ETHIOPIAN LENTIL SOUP)

Steps:

• Rinse lentils.
• Saute onions in oil for 10 minutes.
• Add garlic and stir for 30 seconds.
• Add lentils, water, tomato and half of the berbere.
• Simmer 45 minutes.
• Add the other 1/2 of the berbere together with the salt.
• Optional: a dollop of plain yogurt or sour cream.