This is another recipe is from Madhur Jaffrey’s World Vegetarian.
This flavorful Ethiopian Lentil Salad is a protein rich first course that will complement any meal.
(click here for printable recipe)
1 cup brown lentils
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons brown mustard seeds
6 black peppercorns
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 bell pepper, cut into small dice
Combine lentils and 3 cups of water and bring to the boil. Reduce to a low simmer and cook for 30 minutes, until the lentils are tender. Cool.
Using a coffee/spice grinder, grind the mustard seeds, peppercorns, salt and cayenne until you have a fine powder.
Transfer ground spice mix to a large bowl and add 2 tablespoons of boiling water and mix. Add the lemon juice and olive oil. Mix well. Add the lentils and the bell pepper and toss to combine.
Let sit for 30 minutes, to allow the flavors to develop.
The mustard creates a very smoky flavor. I would recommend serving with bright, fresh vegetables like spinach, summer squash or cucumbers. However, you have to really like mustard – the flavor is intense!
And for another delicious African bean salad, try:
Senegalese Black Eyed Pea Salad