Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 6


  • 1 cup green lentils
  • 1 lemon juiced
  • 2 tomatoes, finely chopped
  • 1 green chilli, chopped
  • 1 medium onion, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil, to taste
  • Ground mustard, to taste
  • Lemon juice, to taste
  • Chilli powder, to taste


  • Soak the green lentils overnight in water.
  • Cook the pre-soaked lentil with until firm yet tender. Strain.
  • Add the chopped tomatoes, green chili and onions and mix well.
  • Add in the salt, pepper, olive oil, ground mustard, lemon juice, and chilli powder to taste.
  • Chill before serving.

Download PDF here: Ethiopian Green Lentils