18 August 2012

This is an adaptation of a recipe from Ethiopia.  It is really quick to make.  My children love eating this, it is suposed to be eaten cold but we always have it hot!

Lentil Salad

300g red lentils
1/2 tsp salt
Pinch cayenne pepper
1 - 2 tsp brown mustard seeds (we find it is as bit too hot with 2tsp)
6 black peppercorns
3 tbs olive oil
3tbs white wine vinegar

Put the lentils in a pan with 600ml of water, being to the boil and cook gently for about 20 -30 minutes or until tender.

Put the salt, cayenne, mustard seeds and peppercorns into a grinder, and grind finely.  I use a coffee grinder that is only used for that purpose.  Put into a bowl and add 2tbs boiling water and mix.  Add the oil and vinegar, beat well to mix.

Stir into the lentils and enjoy.  I serve this with new potatoes.

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