An Ethiopian lentil salad dressed with mustard seed, lemon, onion and chile for a fresh, light bean-based plate.
15 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Yeşil mercimeği suyla tencereye al, diri kalacak şekilde haşla ve süz.
Kırmızı soğanı, acı yeşil biberi ve maydanozu ince doğra.
Hardal tohumunu havanda hafifçe ez; limon suyu, zeytinyağı, tuz ve karabiberle karıştır.
Mercimek, kırmızı soğan, acı biber ve maydanozu sosla birleştir.
Azifayı en az 10 dakika soğukta dinlendirip servis et.
💡 Tip: Mercimeği fazla yumuşatma; diri kalırsa salata sosu daha iyi taşır.
🍽️ Serving suggestion: Soğuk servis et; injera, lavaş ya da yeşil salatayla tamamla.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
13
g protein
36
g carbs
6
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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