ethiopian lentil salad

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* Exported from MasterCook *

 

Lentil Salad (Ye-Missir Wat) (Vegetarian)

 

Recipe By :Chris Michaels Cafe, Los Angeles

Serving Size : 4 Preparation Time :0:00

Categories : 2002-07-27 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried lentils

Water

Salt

2 tablespoons oil

4 tablespoons fresh lime or lemon juice

1 cup chopped onions or shallots

2 teaspoons minced ginger root

2 teaspoons minced serrano chiles

 

Rinse lentils under running water and remove any foreign objects. Place lentils

in saucepan with water to cover by 2 inches, add 1 teaspoon salt and bring to

boil. Skim off scum that comes to surface and reduce heat to low. Cook until

lentils are tender but still firm, 35 to 40 minutes. Drain in sieve and rinse

with cold water to stop cooking.

 

Combine oil, lime juice, 1/2 teaspoon salt, onions, ginger and chiles in bowl.

Add lentils and mix. Cover bowl with plastic wrap and refrigerate 1 hour before

serving.

 

4 to 5 servings. Each of 4 servings: 243 calories; 449 mg sodium; 0 cholesterol;

8 grams fat; 32 grams carbohydrates; 14 grams protein; 2.87 grams fiber.

 

Description:

" recipe from an Ethiopian restaurant in LA "

Cuisine:

" Ethiopian "

Source:

" Charles Perry, Food Writer, LA Times 1887-04-09 "

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Per Serving (excluding unknown items): 243 Calories; 7g Fat (26.3% calories from

fat); 14g Protein; 32g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat.

 

NOTES : This is one of the vegetarian dishes created for the many fast days of

the Ethiopian Christians.

 

Nutr. Assoc. : 0 0 0 0 3379 2679 0 4888