Azefa - Ethiopian Lentil Salad
Azefa - Ehiopian Lentil Salad infused with mustard seed and black pepper is a healthy and delicious vegan salad.
Servings: 8 people
Calories: 136kcal
Ingredients
- 1 cup brown lentils
- 1 teaspoon brown mustard seed
- 4 black peppercorns
- 1/4 teaspoon cayenne pepper
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 small bell pepper chopped
- 2 tablespoons cilantro finely chopped
- salt to taste
Instructions
- Bring lentils and 4 cups of water to a boil.
- Reduce to a simmer and cook for 30 minutes, until lentils are just tender.
- Drain immediately and run with cold water.
- Using a coffee/spice grinder, grind mustard seed, black pepper and cayenne pepper to a fine powder.
- Transfer the spice powder to a bowl and add boiling water. Stir to combine.
- Add lemon juice and slowly drizzle in olive oil, while whisking constantly.
- In a large bowl, combine lentils, bell pepper, cilantro and salt.
- Add dressing and stir to combine.
- Serve chilled or at room temperature.
Notes
Can serve 4 as a Vegan entree.
Salad is best when it is allowed to rest for at least 30 minutes for flavors to develop.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 255mg | Fiber: 8g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 2mg
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