Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – አዚፋ ➤ Azifa (Cold seasoned green lentil salad dressed with lemon, mustard, and oil, commonly eaten during fasting)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) green or brown lentils, rinsed
- 3 cups (720 ml) water or low-sodium vegetable broth
- 1 small red onion, about 4 oz (115 g), finely diced
- 1 small green chili (jalapeño or Ethiopian green chili), finely chopped
- 1 clove garlic, minced (about 0.106 oz (3 g))
- 1 tbsp (15 ml) prepared mustard (Dijon or yellow)
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (1 g) berbere spice (optional for a touch of heat)
- 1/4 tsp (1 g) ground cumin
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt and black pepper

Show original ingredient measurements

- 1 cup (200 g) green or brown lentils, rinsed
- 3 cups (720 ml) water or low-sodium vegetable broth
- 1 small red onion, about 4 oz (115 g), finely diced
- 1 small green chili (jalapeño or Ethiopian green chili), finely chopped
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) prepared mustard (Dijon or yellow)
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (1 g) berbere spice (optional for a touch of heat)
- 1/4 tsp (1 g) ground cumin
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt and black pepper

Instructions

1. Place the rinsed lentils and water or vegetable broth in a saucepan and bring to a gentle boil. Reduce heat to a simmer and cook uncovered until lentils are tender but still hold their shape, about 18–22 minutes. Drain any excess liquid and transfer lentils to a bowl to cool slightly.
2. While lentils cook, combine the mustard, lemon juice, olive oil, minced garlic, berbere (if using), cumin, and a pinch of salt and pepper in a small bowl; whisk until emulsified to make the dressing.
3. When lentils are warm or at room temperature, add the diced red onion, chopped green chili, and chopped cilantro. Pour the dressing over the lentils and toss gently to combine.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Chill in the refrigerator at least 30 minutes if serving cold; serve at room temperature or chilled as part of a fasting meal.