Ethiopian Berbere-Spiced Lentil Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant salad combining tender red lentils with fresh herbs, toasted berbere spices, and a bright orange-citrus dressing. This Ethiopian-inspired vegan recipe, ready in about 30 minutes, pairs red lentils, water, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 tbsp berbere spice mix
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 small, finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water. Combine with 3 cups water in a saucepan and bring to a boil. Reduce heat and simmer for 15-18 minutes until lentils are tender but not mushy. Drain and let cool.
2. Step 2: In a dry skillet over medium heat, toast 1 tbsp berbere spice mix for 1 minute until fragrant, stirring constantly to avoid burning.
3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 3 tbsp olive oil until emulsified.
4. Step 4: In a large mixing bowl, combine the cooled lentils, toasted berbere spice, 1 finely chopped small red onion, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh cilantro.
5. Step 5: Pour the citrus dressing over the lentil mixture, season with 1 tsp salt and 1/2 tsp black pepper, and toss gently to combine.
6. Step 6: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.