Ethiopia · Ethiopia

Checheba (Ethiopian Lentil Salad with Egg)

Name: Checheba (Ethiopian Lentil Salad with Egg)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: brown lentils 250 g; onion, finely diced 120 g; tomato, diced 200 g; green chilli, sliced 6 g; lemon juice 40 ml; olive oil 60 ml; eggs 2 pieces; garlic, minced 15 g; ground fenugreek 3 g; fine salt 9 g

Dressed brown lentils topped with soft boiled egg.

60 minutes · 4 servings · Easy

Checheba is a dressed brown lentil salad that turns up as the fast is coming to an end, something substantial but not heavy, topped with a soft boiled egg. The lentils are cooked until tender but not broken, so the dressing coats each one instead of pooling at the bottom of the plate. Egg and lentil together make a meal without injera or bread.

Ingredients

brown lentils250 g
onion, finely diced120 g
tomato, diced200 g
green chilli, sliced6 g
lemon juice40 ml
olive oil60 ml
eggs2 pieces
garlic, minced15 g
ground fenugreek3 g
fine salt9 g

Directions

1
Simmer the lentils in 700ml water 25 minutes until tender but still firm.
the lentils are tender and hold their shape
2
Dice the onion and tomato, then mix with lemon juice, oil, garlic, chilli and fenugreek.
3
Fold in the lentils, spoon over boiled eggs and season with salt.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content