Home Cook Together. Celebrate Life.

EthiopianAuthentic Cuisine

Azifa Lentil Salad

Serves 4 to 6 Salad vegan, Salads

Azifa Lentil Salad

Azifa Lentil Salad is a staple of Ethiopian fasting kitchens, cherished for its simplicity and sustenance. It's a dish that finds its place in the daily rhythm of cooking, where its inviting aroma gathers family members around the table. This version stays true to its roots, offering flavors that are both direct and generous, reflecting the unpretentious nature of home cooking.

The taste of Azifa is a refreshing interplay of earthy green lentils, the sharpness of red onion, and the subtle heat of green chili. The prepared senafich mustard and olive oil bring a creamy tang, balanced by a bright squeeze of lemon juice. A touch of salt ties the flavors together, making each bite both lively and comforting.

Ingredients

  • 2 cupscooked green lentils — drained and cooled
  • 1red onion — finely chopped
  • 1green chili — minced
  • 2 tbspprepared senafich mustard
  • 3 tbspolive oil
  • 3 tbsplemon juice
  • 1/2 tspfine salt

Method

  1. Start by preparing the vegetables. Peel and finely dice 1 red onion, ensuring the pieces are small and uniform. This will help the onion blend seamlessly into the salad. Trim and finely chop 1 green chili, removing seeds if you prefer less heat. Set these aside separately.
  2. Place the diced red onion in a small bowl and sprinkle it lightly with a pinch of the 1/2 tsp fine salt. Let it sit for about 5 minutes. This step helps to draw out excess moisture, ensuring the salad remains crisp and not watery.
  3. In a medium bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, and the remaining fine salt. Whisk until the mixture is emulsified and appears slightly thickened. Add the chopped green chili to the dressing, adjusting the amount based on your heat preference.
  4. Add 2 cups of cooked green lentils to the bowl with the dressing. Use a gentle folding motion to coat the lentils evenly without mashing them. This ensures each lentil is flavored without losing its shape.
  5. Add the drained red onion to the lentils and dressing. Gently toss everything together, making sure the onion is evenly distributed throughout the salad. Be careful not to bruise the lentils as you mix.
  6. Stir in 2 tbsp of prepared senafich mustard, ensuring it is evenly incorporated into the salad. The mustard adds a tangy depth to the dish, enhancing the overall flavor.
  7. Transfer the salad to a serving dish and chill it briefly in the refrigerator for about 15 minutes. This allows the flavors to meld together while keeping the salad fresh and vibrant. Serve cool alongside other hot dishes on an injera platter, enjoying the contrast in temperatures.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Ethiopian cuisine