Ethiopian-Inspired Lentil Salad with Citrus and Berbere Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and colorful lentil salad featuring tender lentils, fresh citrus, and a spicy berbere vinaigrette. This African recipe, ready in about 35 minutes, pairs green lentils, rinsed, water, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup green lentils, rinsed
3 cups water
1 medium red bell pepper, diced
1 medium cucumber, diced
1/4 cup fresh cilantro, chopped
1/3 cup fresh orange juice
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon berbere spice mix
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: In a medium saucepan, bring 3 cups water to a boil. Add 1 cup rinsed green lentils and reduce heat to medium-low. Simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and cool to room temperature.
Step 2: In a large bowl, combine 1 diced red bell pepper, 1 diced cucumber, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tablespoons lemon juice, 1/4 cup olive oil, 1 teaspoon berbere spice mix, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
Step 4: Add cooled lentils to the vegetables and pour the berbere vinaigrette over the salad. Toss gently to combine all ingredients.
Step 5: Refrigerate the salad for 30 minutes to allow flavors to meld before serving chilled or at room temperature.