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| Home -> [Middle Eastern, Salads] -> [Yemiser selatta (lentil salad) Recipe] |
Yemiser selatta (lentil salad)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Middle Eastern, Salads |
Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | Lentils, dried | | 3
| tbsp | Wine vinegar, red | | 2
| tbsp | Oil | | 1
| tsp | Salt | | | Pepper, black | | 8
| large | Shallot, large | | 2
| | Anaheim chiles |
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Procedures:
| 1 | Peel shallots, then cut lengthwise in half. | | 2 | Seed chiles and cut into 1" x 1/8" strips. | | 3 | Wash lentils under cold running water. | | 4 | Simmer them in lightly salted water for 25 to 30 minutes, or until tender but still somewhat firm. | | 5 | Drain and rinse under cold water to cool them. | | 6 | Drain again and set aside. | | 7 | Combine vinegar, oil, salt and pepper in a bowl, beating with a whisk. | | 8 | Add lentils, shallots and chiles. | | 9 | Stir gently to mix well. | | 10 | Marinate at room temperature for about 30 minutes before serving, stirring periodically. |
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