Ingredients

• 1 cup Red lentils
• 2 units Roma tomatoes
• 0.5 unit Red onion
• 0.5 unit Cucumber
• 0.5 unit Green bell pepper
• 0.25 cup Fresh cilantro, chopped
• 3 tbsp Fresh lemon juice
• 4 tbsp Extra virgin olive oil
• 2 tsp Berbere spice blend
• 1 unit Minced garlic clove
• 2 units Injera flatbreads (medium)
• to taste Salt and black pepper

Instructions

1. 1

   Rinse the red lentils and cook them in unsalted boiling water for about 15-20 minutes, or until tender but still slightly firm. Drain and let them cool.

2. 2

   Meanwhile, preheat your oven to 180°C (350°F). Cut the injera flatbreads into triangles or strips. In a bowl, mix 1 tablespoon of olive oil and 1 teaspoon of berbere. Add the injera pieces and toss well to coat. Spread them in a single layer on a baking sheet and bake for 8-12 minutes, or until crispy. Set aside.

3. 3

   In a large salad bowl, combine the cooled lentils, diced tomatoes, finely chopped red onion, diced cucumber, diced green bell pepper, and chopped cilantro.

4. 4

   For the dressing, whisk together the lemon juice, the remaining 3 tablespoons of olive oil, 1 teaspoon of berbere, minced garlic, salt, and pepper.

5. 5

   Pour the dressing over the lentil and vegetable salad. Gently toss to coat all ingredients thoroughly.

6. 6

   Serve the salad immediately, generously garnished with the berbere injera crisps.