Lentil Salad Yemiser Selatta Food

YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE

Steps:

• Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.
• Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
• Drain and rinse under cold running water. Drain thoroughly.
• Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
• Stem and seed the chilies and roughly chop them.
• Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.

LENTIL SALAD (YEMISER SELATTA)

Steps:

• Rinse the lentils under running water in a sieve.
• Then drop them into boiling water, enough to cover by 2 inches.
• Simmer the lentils for 30 minutes. Do not overcook.
• Drain thoroughly and set aside.
• Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
• Add the lentils, garlic, and jalapenos, and toss gently.
• Let sit for at least 30 minutes before serving.
• Once again this did not say to chill but -- I think I would.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Steps:

• Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
• While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
• Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
• Just prior to serving, add onion and tomato.
• Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
• Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
• Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.