EDITORIAL DRAFT · RECIPE

Azifa

Tangy lentil salad with mustard, lemon, onion and chili.

Time35 min
Yield4 servings
TraditionsEthiopian
Plan this dish →
veganEthiopian
INGREDIENTS

What you need.

  • 2 cups cooked and cooledgreen lentils
  • 1/2red onion
  • 1green chili
  • 1 tbspmustard
  • 3 tbsplemon juice
  • 2 tbspolive oil
  • to tastesalt
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Cool cooked lentils completely.
  2. 2Whisk mustard, lemon, oil and salt.
  3. 3Fold in lentils, onion and chili.
  4. 4Chill briefly before serving.
VARIATION

Households differ.

Mustard intensity and aromatics vary.

MORE RECIPES

Keep cooking.

EDITORIAL DRAFT72 hr

Injera Starter Recipe

A fermentation-first starter for making soft, tangy flatbread with the characteristic porous surface used for communal meals.

8–10 injeraCook →
EDITORIAL DRAFT45 min

Shiro Wot

A smooth chickpea- or pulse-flour stew seasoned with aromatics and spices, commonly eaten with injera.

4 servingsCook →
EDITORIAL DRAFT55 min

Misir Wot

Red lentils simmered with onion, tomato and berbere into a deeply seasoned stew.

4–6 servingsCook →

Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

← All recipes