Ethiopian · Lunch, Dinner
Ethiopian-style lentil salad
Warm green lentils tossed with red onion, tomato, jalapeño and lemon.
- Calories
- 433 kcal
- Protein
- 24 g
- Carbs
- 64 g
- Fat
- 9 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 90 g Green lentils
- ½ red onion Red onion
- ¾ tomato Tomatoes
- 10 g Jalapeños
- ¼ lemon Lemons
- ½ tbsp Olive oil
- 5 g Coriander
Method
- Rinse the lentils and simmer in plenty of water for 20-22 minutes until tender but holding their shape, then drain.
- Toss the warm lentils with the red onion, tomato and jalapeño.
- Whisk the olive oil and lemon juice, pour over, scatter with coriander and serve warm or at room temperature.
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