This is an attempt to be both tasty and super healthy.... and also colourful and springlike. Its a really simply salad intended to be a workaday lunch, in part inspired by Ethiopian wat-- I've used some of those gorgeous globular bright orange lentils and added some berbere spice mixture. You can see in the picture that I served it on injera-- the slightly sour Ethiopian crepe-like bread-- but this salad is also great on a bed of green leaves, or next to a fried egg. Enjoy! —nogaga
gorgeous globular bright orange lentils (more formally called "football lentils")
bay leaves, fresh if you've got
carrots, well scrubbed
berbere spice mix
1 1/2 tablespoons
red wine vinegar
In This Recipe
In two separate pots, cook the two types of lentils separately, each with a bay leaf, each till they are fully cooked but not more.
While they are cooking, prepare vinaigrette in a large enough bowl: whisk and emulsify the olive oil, wine vinegar and berbere spice. Allow to mellow and meld.
Chop the garlic ramps and white onion into medium sized pieces, and mix into the vinaigrette.
Scrub and chop the carrots into similarly sized pieces, place in a snall bowl and cover with boiling water.
When the lentils are cooked and while they are still steaming, add them and the slightly softened carrots to the vinaigrette and mix till all the ingredients are well acquainted ;)
Add salt and pepper as desired.
This salad is best served warm or room temperature.