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A cold Ethiopian salad of green lentils dressed sharp with mustard, lime and jalapeno. No stove needed once the lentils are cooked and cooled.
Simmer the 300 g green lentils in plenty of water for 20 to 25 minutes until tender but still holding their shape, not mushy. Drain and spread on a tray to cool completely.
Whisk the mustard, the juice of the 2 limes, the 45 ml olive oil and the salt into a sharp thin dressing.
Finely dice the red onion, the jalapenos and the tomatoes, keeping the pieces small and even so they distribute through every spoonful.
Toss the cooled lentils with the chopped vegetables, the dressing and the chopped cilantro until evenly coated.
Let it sit for 10 minutes so the flavours settle, then taste and add more lime or salt before serving at room temperature or chilled.
