This is my recipe for a delicious Ethiopian Lentil Rice Salad.. This recipe is roughly based on a recipe from food.com (that has since been deleted by the owner), but with my own twists and adjustments
Serves 4-6 people, takes approx. 30-40 minutes to make
Ingredients:
1/2 lb dried lentils, can be either red or green
Roughly 6 cups of water
*optional* already prepared rice, quantity up to preferrence (you can see my recipe Simple Oven Rice if wanted)
3 tbsp red wine vinegar
3 tbsp olive oil
1 tsp salt
black pepper (to taste)
garlic salt (to taste)
4 garlic cloves (will be crushed)
3 small jalapenos (that will be washed, de-seeded, de-stemmed, and minced)
Directions:
Rinse lentils under cold water and place in a pot filled with boiling lightly salted water (enough to cover the lentils by 2-3 inches)
Lower the heat to a simmer after the pot of lentils in water has boiled for 2 minutes
Simmer the lentils for 25-30 minutes until they are soft, but not falling apart
While the lentils are simmering, cut the tops and bottoms off the jalapenos, make a slice down the side, and remove the seeds from the inside, wash the jalapenos under cold water to get rid of the excess oils
Next, mince the jalapenos and put them in a bowl with the red wine vinegar, olive oil, and the 4 crushed garlic cloves, and rice (optional)
Once the lentils have finished simmering, remove from the heat, drain and rinse them and add to the bowl with the additional ingredients
Add the salt, then black pepper, garlic salt and/or additional spices wanted, to taste
Can be served warm or cold, enjoy!