Ethiopian Green Lentil Azifa Salad

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Azifa is a beloved Ethiopian cold lentil salad traditionally enjoyed during fasting periods, when meat and dairy are avoided. Green (or brown) lentils are gently simmered until tender, then tossed with a bright dressing of mustard, lemon, jalapeño, and plenty of fresh herbs for a refreshing, protein-packed dish. Serve it as a starter, a side, or scooped onto injera for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 1 gSaturated Fat
• 40 gCarbs
• 12 gFiber
• 4 gSugar
• 14 gProtein
• 520 mgSodium
• 680 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 20 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the lentils

• 1 cup dried green or brown lentils, rinsed and picked over
• 3 cups water
• 1/2 small yellow onion, peeled and halved
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 teaspoon salt

For the dressing and mix-ins

• 1 small red onion, finely diced (about 1/2 cup)
• 1 medium jalapeño, seeded and finely minced
• 1 medium Roma tomato, seeded and diced (optional)
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon or mild yellow mustard
• 1 garlic clove, finely grated
• 1/2 teaspoon ground Ethiopian cardamom or sweet paprika
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced

Directions

1. Combine the rinsed lentils, water, halved onion, smashed garlic, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, partially cover, and cook for 20 to 25 minutes until the lentils are tender but still hold their shape; do not overcook or they will turn mushy.
2. Drain the lentils well, discard the bay leaf, onion, and garlic, and spread them on a baking sheet to cool to room temperature (or chill in the refrigerator for about 15 minutes).
3. Meanwhile, in a large mixing bowl, whisk together the lemon juice, olive oil, mustard, grated garlic, cardamom, salt, and pepper until smooth and emulsified.
4. Add the diced red onion, jalapeño, tomato (if using), cilantro, parsley, and scallions to the bowl and toss to coat in the dressing; let the mixture sit for 5 minutes so the onions mellow slightly.
5. Add the cooled lentils to the bowl and gently fold everything together until evenly combined. Taste and adjust with additional salt, lemon, or a pinch more mustard as desired.
6. Cover and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled or at cool room temperature, spooned into a shallow bowl and garnished with extra herbs.

Cook’s Notes

• Do not substitute red lentils for green: they cook down to a porridge-like consistency, while azifa requires whole, intact grains.
• For a more traditional flavor, toast a pinch of cardamom pods, crush them, and add the seeds in place of ground cardamom.
• To mellow raw onion quickly, soak the diced red onion in cold water for 10 minutes, then drain before adding to the salad.
• Azifa keeps well in the refrigerator for up to 3 days; the flavors actually deepen overnight, making it a great make-ahead dish.
• Serve alongside injera, grilled vegetables, or other Ethiopian fasting dishes (ye'tsega beyeaynetu) for an authentic spread.

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