Azifa
Ethiopian Green Lentil Salad
A refreshing and flavorful cold salad made with tender green lentils, finely diced vegetables, and a zesty mustard-lemon dressing. Traditionally enjoyed during fasting periods, Azifa is a light yet satisfying dish.
🧂 Ingredients
- 250g Green or brown lentils(Green or brown lentils hold their shape better than red lentils, which is ideal for this salad.)
- 3 cups (approx.) Water(For cooking the lentils.)
- 1 teaspoon (or to taste) Salt(For cooking the lentils and seasoning the final dish.)
- 1 small Red onion(Finely diced. Red onion offers a sharper bite, but yellow or white can be substituted.)
- 1-2 Jalapeño or Serrano pepper(Finely minced. Adjust quantity and seeds based on desired heat level. Remove seeds and membranes for less spice.)
- 3 tablespoons Fresh lemon juice(Freshly squeezed is best for optimal flavor.)
- 1 tablespoon Dijon mustard(Provides a pungent kick and helps emulsify the dressing.)
- 3 tablespoons Neutral oil(Such as vegetable, canola, or sunflower oil.)
- 1/4 teaspoon (or to taste) Black pepper(Freshly ground preferred.)
👨🍳 Instructions
- 1
Rinse the lentils thoroughly under cold running water. Pick through them to remove any small stones or debris. Place the rinsed lentils in a medium saucepan with 3 cups of water and 1 teaspoon of salt.
⏱️ 2 minutes - 2
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape. They should not be mushy. Skim off any foam that rises to the surface during cooking.
⏱️ 25-30 minutes - 3
While the lentils are cooking, prepare the vegetables. Finely dice the red onion and mince the jalapeño pepper. If you prefer less heat, remove the seeds and white membranes from the jalapeño before mincing.
⏱️ 5 minutes - 4
Once the lentils are cooked, drain them very well in a fine-mesh sieve. Rinse briefly with cold water to stop the cooking process and help them cool faster. Spread the drained lentils on a baking sheet or a large plate to cool completely to room temperature, about 20-30 minutes.
⏱️ 20-30 minutes - 5
In a small bowl, prepare the dressing. Whisk together the fresh lemon juice, Dijon mustard, neutral oil, and black pepper. Taste and add more salt if needed.
⏱️ 3 minutes - 6
In a large mixing bowl, combine the cooled lentils, finely diced red onion, and minced jalapeño. Pour the prepared dressing over the lentil mixture.
⏱️ 2 minutes - 7
Gently toss everything together until the lentils and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary. For best flavor, allow the Azifa to sit for at least 15-30 minutes at room temperature or in the refrigerator for the flavors to meld.
⏱️ 15-30 minutes (for flavors to meld) - 8
Serve the Azifa chilled or at room temperature. It is often enjoyed as a side dish or a light main course, especially during religious fasting periods when animal products are avoided.
💡 Pro Tips
- ✓Do not overcook the lentils; they should be tender but retain their shape for the best texture.
- ✓For a milder heat, remove the seeds and pith from the jalapeño before mincing.
- ✓Azifa tastes even better when allowed to sit for a while, letting the flavors meld together. Prepare it a few hours ahead if possible.
- ✓This dish is a popular vegan and fasting-friendly meal in Ethiopian cuisine.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped fresh cilantro or parsley for extra freshness.
- Include other finely diced vegetables like bell peppers (red or green) or cucumber.
- For a spicier kick, use a serrano pepper or add a pinch of red pepper flakes to the dressing.