LENTIL SALAD (YEMISER SELATTA)
Make and share this Lentil Salad (Yemiser Selatta) recipe from Food.com.
Provided by Charlotte J
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the lentils under running water in a sieve.
- Then drop them into boiling water, enough to cover by 2 inches.
- Simmer the lentils for 30 minutes. Do not overcook.
- Drain thoroughly and set aside.
- Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
- Add the lentils, garlic, and jalapenos, and toss gently.
- Let sit for at least 30 minutes before serving.
- Once again this did not say to chill but -- I think I would.
Nutrition Facts : Calories 297.3, Fat 10.8, SaturatedFat 1.5, Sodium 586.5, Carbohydrate 35.3, Fiber 17.6, Sugar 1.5, Protein 14.8
LENTIL SALAD, 4 TRADITIONAL VARIATIONS
This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."
Provided by Susiecat too
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
- While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
- Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
- Just prior to serving, add onion and tomato.
- Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
- Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
- Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.
Nutrition Facts : Calories 496.9, Fat 25, SaturatedFat 3.5, Sodium 406.4, Carbohydrate 49.6, Fiber 24, Sugar 3.5, Protein 20.2
YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE
Make and share this Yemiser Selatta - Ethiopian Lentil Salad With Shallots and Chile recipe from Food.com.
Provided by Sackville
Categories Lentil
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
- Drain and rinse under cold running water. Drain thoroughly.
- Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
- Stem and seed the chilies and roughly chop them.
- Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.
Nutrition Facts : Calories 309.7, Fat 7.5, SaturatedFat 1, Sodium 591.4, Carbohydrate 44.9, Fiber 18.6, Sugar 2.4, Protein 16.9
ETHIOPIAN LENTIL SALAD
Make and share this Ethiopian Lentil Salad recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lentil
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
- Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
- Mix the dressing with the tomato, green onions and hot green pepper.
- Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.
Nutrition Facts : Calories 152.2, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 18.8, Fiber 6.9, Sugar 2.8, Protein 7.8
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