Ethiopia: lentil salad

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Lentil Salad from Ethiopia

 

Recipe By :Troth Wells 2001 Global Vegetarian Cooking

Serving Size : 3 Preparation Time :0:10

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup red lentils

1 tablespoon grated onion

1/2 teaspoon chili powder

1 lemon -- juice

oil

salt and black pepper

 

1. Put the lentils into a bowl and cover with boiling water .Set aside for 10

minutes. Drain.

 

2. Transfer the lentils to a pan and pour over boiling water to cover them well.

Cover, bring to the boil and simmer for 15 minutes until soft.

 

3. While the lentils are cooking, mix the onion with the lemon juice, chili

powder, oil, salt and pepper in a bowl.

 

4. When the lentils are ready, drain; rinse in cold water to cool and then drain

again thoroughly. Place them in the bowl with the dressing, and combine well.

 

Description:

" Vegan lentils, onion, chili and lemon "

Source:

" Quick and Easy Recipes from Around the World "

T(Cooking):

" 0:15 "

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Per Serving (excluding unknown items): 223 Calories; 1g Fat (2.8% calories from

fat); 18g Protein; 39g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

0 Fat.

 

NOTES : Because Ethiopia mainly hits the headlines only with it's food shortages

and border wars, it is sometimes hard to remember that this country has one of

the richest culinary traditions. Most people are Coptic Christians and follow a

non-meat diet on fasting days and anyway meat is expensive... So the wats

(stews) made of lentils, and spiced with berbere paste are popular. This is a

salad version.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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