Author Notes
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
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Ingredients
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1 cup
gorgeous globular bright orange lentils (more formally called "football lentils")
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1 cup
Puy lentils
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2
bay leaves, fresh if you've got
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1/2 bunch
garlic ramps
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2
carrots, well scrubbed
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1
white onion
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2 teaspoons
berbere spice mix
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1 teaspoon
salt
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black pepper
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4 tablespoons
olive oil
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1 1/2 tablespoons
red wine vinegar
Directions
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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.
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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.
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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.
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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.
Bon Apetit!
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