📝 About This Recipe
Azifa is a vibrant, protein-packed Ethiopian staple that perfectly balances earthy brown or green lentils with a sharp, sinus-clearing kick of mustard and fresh citrus. Traditionally served during fasting seasons like Lent, this dish transforms humble legumes into a sophisticated cold salad that is both refreshing and deeply savory. Its unique texture—partially mashed and partially whole—makes it a versatile favorite that brings a bright pop of flavor to any traditional vegetable platter.
🥗 Ingredients
The Lentil Base
- 1.5 cups Dry green or brown lentils (rinsed and picked over for stones)
- 4 cups Water (for boiling)
- 1 teaspoon Salt (for the cooking water)
The Aromatics and Vegetables
- 1 small Red onion (very finely minced)
- 2 medium Roma tomatoes (seeded and finely diced)
- 2 pieces Jalapeño or Serrano peppers (seeded and finely minced)
- 1 teaspoon Fresh ginger (grated into a paste)
- 1/4 cup Fresh cilantro (finely chopped)
The Dressing
- 3 tablespoons Extra virgin olive oil
- 3-4 tablespoons Freshly squeezed lemon juice (adjust to taste)
- 2 teaspoons Mild mustard powder (can substitute with Dijon if needed)
- 1/2 teaspoon Ground black pepper (freshly ground)
- 1/2 teaspoon Sea salt (plus more to taste)
👨🍳 Instructions
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1
Place the rinsed lentils and 4 cups of water in a medium saucepan. Bring to a boil over high heat.
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2
Once boiling, add a teaspoon of salt, reduce the heat to low, and simmer uncovered for 20-25 minutes. The lentils should be tender but not disintegrating.
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3
Drain the lentils thoroughly in a fine-mesh sieve and rinse them under cold running water to stop the cooking process.
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4
Spread the drained lentils on a baking sheet or large plate and place them in the refrigerator for 15 minutes to chill and dry out slightly.
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5
While the lentils chill, prepare your aromatics. Ensure the onion, peppers, and tomatoes are chopped very finely for a uniform texture.
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6
In a small bowl, whisk together the olive oil, lemon juice, mustard powder, ginger paste, and black pepper until the mustard powder is fully dissolved and the dressing is emulsified.
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7
Transfer the chilled lentils to a large mixing bowl. Using a potato masher or the back of a large spoon, lightly crush about 1/4 of the lentils. This creates the signature creamy-yet-chunky Azifa texture.
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8
Add the finely minced red onion, diced tomatoes, and green chilies to the lentil bowl.
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9
Pour the mustard dressing over the lentil mixture and toss gently but thoroughly to ensure every lentil is coated.
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10
Fold in the fresh cilantro and season with additional salt or lemon juice if necessary.
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11
Cover and refrigerate for at least 30 minutes before serving. This allows the sharp mustard and lemon flavors to penetrate the earthy lentils.
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12
Give the salad one final toss before plating to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
Use green or Puy lentils rather than red ones, as red lentils will turn into mush and lose the desired texture. If you want a more authentic 'bite,' increase the mustard powder or use a dash of Senafich (Ethiopian mustard paste). To take the edge off the raw onions, soak the minced onions in cold water for 5 minutes, then drain and pat dry before adding to the salad. Ensure the lentils are completely cooled before adding the fresh vegetables to prevent the tomatoes and cilantro from wilting. Azifa actually tastes better the next day, making it an excellent 'make-ahead' dish for dinner parties.
🍽️ Serving Suggestions
Serve chilled as part of a traditional 'Beyaynetu' (vegetarian platter) alongside Gomen and Misir Wot. Use it as a refreshing dip for triangles of toasted Injera or crusty pita bread. Pair with a crisp, dry white wine like a Chenin Blanc or a light Ethiopian honey wine (Tej). Scoop into endive leaves or onto cucumber slices for a modern, gluten-free appetizer. Serve as a protein-rich side dish for grilled fish or roasted chicken.