📝 About This Recipe
Azifa is a vibrant, protein-packed Ethiopian classic that transforms simple green lentils into a sophisticated medley of textures and tang. Traditionally served during Lenten fasting periods, this dish balances the earthy depth of pulses with the sharp bite of mustard, fresh lime, and the creeping heat of green chilies. It is a refreshing, dairy-free masterpiece that serves equally well as a light lunch or a sophisticated appetizer scooped up with pieces of sourdough injera.
🥗 Ingredients
The Lentil Base
- 1 cup Dry Brown or Green Lentils (rinsed and sorted for debris)
- 3 cups Water (for boiling)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Aromatics & Vegetables
- 1/2 cup Red Onion (very finely minced)
- 2 medium Roma Tomatoes (seeded and finely diced)
- 1-2 pieces Bird's Eye or Serrano Chilies (de-seeded and minced for controlled heat)
- 1/4 cup Fresh Cilantro (finely chopped)
The Tangy Dressing
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 1-2 large limes)
- 1 tablespoon Mild Yellow Mustard (provides the traditional pungent kick)
- 2 cloves Garlic (pressed or turned into a paste)
- 1/2 teaspoon Ground Black Pepper (freshly cracked)
- to taste Kosher Salt
👨🍳 Instructions
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1
Place the rinsed lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer.
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2
Cook the lentils for 25-30 minutes. You want them tender enough to mash slightly, but not falling apart into a mush.
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3
Once cooked, drain any excess water thoroughly using a fine-mesh sieve.
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4
Spread the warm lentils out on a baking sheet or large plate to cool completely. This prevents them from steaming and becoming soggy.
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5
In a large mixing bowl, combine the cooled lentils. Using a fork or a potato masher, gently crush about 1/4 of the lentils. This creates a creamy texture that binds the salad together.
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6
In a small separate jar or bowl, whisk together the olive oil, lime juice, mustard, pressed garlic, and black pepper until emulsified.
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7
Add the finely minced red onion, diced tomatoes, and minced chilies to the bowl with the lentils.
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8
Pour the dressing over the lentil mixture and toss gently with a large spoon to ensure every lentil is coated.
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9
Fold in the chopped cilantro. Taste and add salt as needed; the lime and mustard will provide a lot of flavor, so salt carefully.
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10
Cover the bowl and refrigerate for at least 30 minutes. This 'marinating' time is crucial for the flavors to meld.
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11
Give the salad one final toss before serving. If it looks dry, add a tiny splash of olive oil or lime juice.
💡 Chef's Tips
Use brown or green lentils (Lentilles du Puy work great) as they hold their shape better than red lentils. To make it truly authentic, ensure your onions and chilies are minced as finely as possible so they integrate into the mash. If you prefer a smoother texture, you can pulse half the mixture in a food processor, but keep some whole lentils for contrast. Adjust the mustard levels to your liking; some traditional recipes use a very strong mustard powder for an extra nasal 'zing'. Always serve chilled; the cold temperature enhances the refreshing quality of the lime and cilantro.
🍽️ Serving Suggestions
Serve with warm, torn pieces of Injera (Ethiopian flatbread) for the most authentic experience. Use it as a healthy, protein-rich dip for pita chips or cucumber slices. Pair with a glass of dry, crisp white wine like a Sauvignon Blanc or a cold Ethiopian lager. Serve alongside 'Misir Wot' (spicy red lentils) and 'Gomen' (collard greens) for a complete vegan Ethiopian platter. Stuff into a halved avocado for a modern, nutritious lunch option.