From Meskerem: Ethiopian Lentil Salad with Crushed Mustard Seeds
Prep Time: 10 minutes (can be done while lentils cook)
Cook Time: 30-35 minutes
WW Pts (as written, 6 svgs): 3
Bonus: Easy to make and very portable
Bummer: Looks like lentils so noone tries them
I made this dish to bring to a friend's party to celebrate their new place. I'm convinced that people only have housewarming parties to give themselves a deadline for all the unpacking. Regardless, we were asked to bring stuff, so I brought a vegan dessert (a bastardized version of Oma's Apple Cake, the recipe in its original Dutch is loaded with butter) and this lentil salad. I brought the lentil salad in a pretty crystal bowl to up the chances that people would eat it and I could leave the bowl with my hosts. Unfortunately, lentils look like lentils and they're not brightly colored and festive, so people aren't oohing and ahhing over them. I considered subbing red pepper for the green pepper, which would have made them more visually appealing. If I bring them again, I will do that, but I wanted to taste the recipe as directed.
In her description of the dish, Jaffrey writes, "The flavors are haunting." Haunting. Reappearing frequently after death. Haunting. They could be. It was quite good and unlike anything I've ever made before, and I don't think I've eaten anything quite so mustardy either. I think it would taste good in a sandwich, jammed into a pita with some lettuce & tomato. It might also benefit from some injera. All in all, it's a good, solid dish, but not a wow!er. If your host loves mustard, it could be a wow!er.
This salad was though, incredibly easy to make. For me, the most time consuming tasks were buying a good green pepper and cleaning up the lentils that spilled on the floor. Because this dish was going out, I decided to cut the pepper nicely and evenly and I'm actually quite pleased with my knife work.