Yemiser Selatta Ethiopian Lentil Salad With Shallots And Chile

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This is traditionally served during lent either on its own or with injera bread.

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Steps

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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.

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Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.

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Drain and rinse under cold running water.

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Drain thoroughly.

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Mix the vinegar , oil , salt and a bit of pepper in a bowl and beat together with a whisk.

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Stem and seed the chilies and roughly chop them.

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Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes , stirring from time to time , before serving.

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Ingredients

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dried lentils, red wine vinegar, vegetable oil, salt, shallots, hot chili peppers, fresh ground black pepper