Ethiopian · PANTRYHOP RECIPE
Azifa (green lentil salad)
30 minutes · 6 servings · vegan
Azifa is a well-known Ethiopian lentil salad often served as part of a cold lunch spread.
Ingredients
Check you have the quantities below.
- 1 1/2 cups green lentils
- 4 cups water
- 1/2 medium red onion, finely chopped
- 1 small jalapeño or green chili, minced
- 3 tablespoons olive oil or vegetable oil
- 1/4 cup lemon juice
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 cup cilantro, chopped
Let’s make it
- Simmer the lentils in water for 18 to 20 minutes until tender but not mushy. Drain and cool slightly.
- Mix onion, chili, oil, lemon juice, mustard, salt, and cilantro in a bowl.
- Stir in the lentils and toss well.
- Serve warm or chilled.
Leave out the chili for younger children and serve with soft bread or injera.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →