A refreshing cold salad of green lentils tossed with mustard, lemon juice, jalapeños, and fresh herbs, served as part of fasting platters.
Ingredients
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1.5 cups green lentils
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1 jalapeño, finely diced
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1 small red onion, finely diced
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2 tbsp mustard
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Juice of 2 lemons
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2 tbsp olive oil
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Fresh cilantro, chopped
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Salt and black pepper
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1 green onion, sliced
Instructions
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1
Rinse green lentils and cook in boiling salted water for twenty to twenty-five minutes until just tender but not mushy.
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2
Drain lentils thoroughly and spread on a tray to cool to room temperature, preventing carryover cooking.
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3
Whisk together mustard, lemon juice, and olive oil in a large bowl to create a tangy dressing.
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4
Add cooled lentils to the dressing, tossing gently to coat every lentil without breaking them apart.
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5
Fold in diced jalapeño, red onion, green onion, and fresh cilantro. Season with salt and pepper.
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6
Serve at room temperature or slightly chilled as part of a beyaynetu platter or as a standalone salad.
Did You Know?
Azifa is the dish that most surprises visitors to Ethiopian restaurants, as they rarely expect a cold salad on the injera platter.