Lentil Salad From Ethiopia Or Azifa |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is for Jo_Jo_Ba who has a very similar recipe. Thank you Jo_Jo for reminding me that I had enjoyed this salad a few years ago. I called upon my friend who had prepared it and she was kind enough to share this recipe with all of us. Ingredients:
1-1/2 cups of lentils |
1 medium tomato, finely chopped |
1-2 spring onions finely sliced |
1/2 hot green pepper, minced (jalapeno works well with this recipe. i remove the seeds with a knife and remember not to touch them.) |
3 tbsps. fresh lemon juice |
3 tbsps. extra-virgin olive oil |
2 garlic cloves, minced |
3 tbsps. fresh parsley, chopped |
1/4 tsp. ginger, minced (not powdered) |
salt and freshly ground black pepper to taste |
Directions:
1. Rinse lentils and boil them in enough water to cover completely.
2. When they are soft, drain the water and allow them to cool.
3. Salad Dressing:
4. Combine olive oil, lemon juice, salt and pepper, garlic, ginger and parsley.
5. Add salt and freshly ground pepper to taste.
6. Whisk well.
7. Mix the dressing with tomato, spring onion, and hot pepper;
8. Mix the lentils and dressing together.
9. Refrigerate for a couple of hours.
10. Serve with pita bread.
11. Serves 4
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