Ethiopian Spiced Lentil Salad

Ingredients

• 1 cup Brown or green lentils
• 3 cups Water
• 0.5 small, thinly sliced Red onion
• 0.5 medium, diced Green bell pepper
• 1 medium, diced Tomato
• 0.25 cup, chopped Cilantro
• 3 tablespoons Lemon juice
• 1 tablespoon Berbere spice blend
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place the 1 cup of brown or green lentils in a fine-mesh sieve and rinse them thoroughly under cold running water for 30 seconds.
2. 2In a medium heavy-bottomed pot, combine the rinsed 1 cup of brown or green lentils with 3 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low to maintain a gentle simmer. Cook for 20 to 25 minutes, or until the lentils are tender when tasted but still hold their shape and are not mushy. Carefully pour the cooked lentils into a colander to drain all the water, then let them cool completely for at least 15 minutes.
3. 3In a large mixing bowl, add the cooled 1 cup of lentils, the 0.5 small, thinly sliced red onion, the 0.5 medium, diced green bell pepper, the 1 medium, diced tomato, and the 0.25 cup of chopped cilantro.
4. 4In a small bowl, whisk together the 3 tablespoons of lemon juice, 1 tablespoon of berbere spice blend, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
5. 5Pour the prepared dressing over the lentil and vegetable mixture in the large bowl. Gently toss with a spoon or spatula until all ingredients are evenly coated with the dressing.
6. 6Serve the Ethiopian Spiced Lentil Salad immediately at room temperature, or cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes before serving. This salad is delicious on its own.

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