Ethiopian Lentil Salad

1. Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.

2. Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.

3. Mix the dressing with the tomato, green onions and hot green pepper.

4. Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.

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Nutrient	Quantity
Total fats	1.6111 g
Protein	15.4811 g
Carbohydrates	45.0466 g
Energy	211.6409 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0927 g
Water	265.0757 g
Aspartic acid	2.2283 g
Calcium, Ca	118.1859 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	1353.5482 g
Fiber, total dietary	2.7871 g
Fatty acids, total saturated 22:0	0.003 g
Carotene, beta	3518.2082 g
Niacin	2.2686 mg
Vitamin A, RAE	296.245 g
Arginine	0.9698 g
Riboflavin	0.2419 mg
Fatty acids, total polyunsaturated 15:0	0.0031 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0326 g
Glutamic acid	1.9715 g
Sodium, Na	40.0917 mg
Fatty acids, total saturated 16:1 undifferentiated	0.003 g
Total lipid (fat)	1.6111 g
Manganese, Mn	1.0116 mg
Fructose	3.3484 g
Proline	0.5632 g
Fatty acids, total saturated 16:0	0.1503 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0648 g
Sucrose	0.3743 g
Choline, total	8.4782 mg
Sugars, total	6.3571 g
Serine	0.7692 g
Fatty acids, total saturated 10:0	0.0231 g
Fatty acids, total saturated 18:0	0.0289 g
Vitamin B-6	0.4468 mg
Selenium, Se	1.8529 g
Ash	2.404 g
Fatty acids, total saturated 18:1 undifferentiated	0.1937 g
Pantothenic acid	1.1404 mg
Phenylalanine	0.6882 g
Copper, Cu	0.5996 mg
Betaine	0.0491 mg
Thiamin	0.4062 mg
Methionine	0.1636 g
Iron, Fe	5.8676 mg
Carbohydrate, by difference	45.0466 g
Phosphorus, P	308.9178 mg
Folate, total	206.2525 g
Tocopherol, gamma	0.0108 mg
Alanine	0.5563 g
Valine	0.6236 g
Fatty acids, total saturated 18:2 undifferentiated	0.3471 g
Glycine	0.4987 g
Glucose (dextrose)	2.6314 g
Fatty acids, total saturated 14:0	0.0094 g
Zinc, Zn	2.6717 mg
Isoleucine	0.5079 g
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	0.4401 g
Fatty acids, total saturated 14:1	0.0034 g
Leucine	0.9774 g
Vitamin A, IU	5934.4839 IU
Folate, DFE	206.2525 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	58.8573 mg
Phytosterols	0.157 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.0012 g
Fatty acids, total polyunsaturated 18:1 c	0.0276 g
Fatty acids, total saturated 20:0	0.0028 g
Tyrosine	0.3934 g
Vitamin K (phylloquinone)	254.9411 g
Fatty acids, total saturated	0.2281 g
Histidine	0.3992 g
Fatty acids, total monounsaturated	0.2001 g
Threonine	0.5108 g
Folate, food	206.2525 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	1.4232 g
Vitamin E (alpha-tocopherol)	0.3669 mg
Magnesium, Mg	83.3595 mg
Lysine	1.1064 g
Potassium, K	774.1497 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.5168 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Extra virgin olive oil	2 tablespoons	0	0	0
Tomato	1 tomatoes	0	0	0
Parsley	0.5 tablespoon	0.684	0.1203	0.015
Green Onion	2	38.34	8.1508	0.6674
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
green pepper	1 hot	0	0	0
salt black pepper	0	0	0	0
dijon mustard	1 teaspoon	0	0	0
lentil	2 cups	163.24	34.0956	0.847