Spiced Ethiopian-Style Lentil Salad with Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing warm lentil salad with fragrant Ethiopian spices, brightened by a zesty citrus dressing and fresh herbs. This ethiopian-inspired salads ready in about 40 minutes pairs green lentils, water, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 green lentils
• 3 cups water
• 1 small, diced red bell pepper
• 1 small, finely chopped yellow onion
• 1 tbsp berbere spice mix
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp orange juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup green lentils and combine with 3 cups water in a pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, heat 3 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and 1 small diced red bell pepper. Sauté for 5 minutes until softened.
3. Step 3: Stir in 1 tbsp berbere spice mix and cook for 1-2 minutes until fragrant, then remove from heat.
4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp orange juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper to create the citrus dressing.
5. Step 5: In a large bowl, combine the cooked lentils, sautéed vegetables, and citrus dressing. Toss gently to coat. Sprinkle 2 tbsp chopped fresh parsley over the top and serve warm or at room temperature.