Azifa (Ethiopian Lentil Salad)

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Cook the lentils in unsalted water until just tender but intact, then drain and cool.

Ingredients quick view

1 1/2 cups green or brown lentils

1 small red onion, finely chopped

1 green chile, minced

3 tablespoons lemon juice

1 tablespoon Ethiopian or Dijon mustard

2 tablespoons olive oil

1/2 teaspoon salt

Black pepper, to taste

For added flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Fresh herbs like cilantro or parsley can be added for extra freshness if desired.

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