Yemiser Selatta (Ethiopian Lentil Salad)
Yemiser selatta is a cold Ethiopian lentil salad that eats well as a side or a light meal. Red lentils are simmered just until tender, so they hold their shape and soak up a dressing of lemon juice, olive oil, cumin and coriander. Raw tomato, red onion and cucumber add crunch, while parsley and mint keep it bright. It improves after a rest in the refrigerator and keeps for a day or two.
Instructions
Rinse the lentils well under running water until it runs mostly clear, so any grit or dust is washed away.
Bring the water to a boil in a medium saucepan, then add the lentils and the ½ teaspoon of salt. Turn the heat to low, cover, and simmer for about 15 to 20 minutes, until the lentils are tender but still keep their shape.
Drain off any water left in the pan and spread the lentils out or leave them in a bowl until they have cooled.
Tip the cooled lentils into a mixing bowl with the tomato, red onion, cucumber, parsley and mint.
In a small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt and pepper until the dressing looks evenly blended.
Pour the dressing over the lentil mixture and toss gently, so every lentil and piece of vegetable is coated without the lentils breaking down. Taste and add more salt or pepper if it needs it.
Chill the salad in the refrigerator for at least 30 minutes so the flavors settle together. Stir it gently, check the seasoning once more, and serve cold.
Make it personal.
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