Yemiser Selatta (Ethiopian Lentil Salad)

• 1 cup red lentils
• 2 cups water
• ½ teaspoon salt
• 1 large tomato, diced
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• ½ cup chopped parsley
• ¼ cup chopped fresh mint
• Juice of 1 lemon
• 2 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon coriander
• Salt to taste
• Pepper to taste

Ingredients for 5 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse the lentils thoroughly to remove any impurities.

2. 2

   In a medium saucepan, bring the water to a boil. Add the rinsed lentils and salt. Reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool.

   Stovetop
3. 3

   In a mixing bowl, combine the cooked lentils, diced tomato, chopped red onion, diced cucumber, chopped parsley, and chopped mint.

4. 4

   In a separate small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing.

5. 5

   Pour the dressing over the lentil mixture and toss gently to combine, ensuring that the lentils and vegetables are evenly coated.

6. 6

   Taste and adjust the seasoning with salt and pepper if needed.

7. 7

   Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

8. 8

   Before serving, give the salad a gentle stir and adjust the seasoning if desired.

9. 9

   Serve chilled as a side dish or a light meal.