Green Lentil Salad (Azifa)

Total Time
50mins
Prep 5 mins
Cook 45 mins

From: “The Essential African Cookbook” by Rosamund Grant.

Ingredients Nutrition

Directions

  1. Place the lentils in a saucepan, cover with water and bring to a boil.
  2. Simmer for 45 minutes until soft, drain, then turn into a bowl and mash lightly with a potato masher.
  3. Add the remaining ingredients and mix well. Adjust seasonings to taste.
  4. Chill before serving as an accompaniment to a meat or fish dish.
Most Helpful

We make this recipe all the time in Ethiopia, especially during Lent but do not put tomatoes. Without the tomatoes, it's tangy, full bodied and much more delicious!!!

micberhe January 10, 2016

I made this to serve as an accompaniment to your beautiful curry recipe. This was so simple but so tasty, I didn't soak the lentils overnight but boiled them, drained them & rinsed with cold water then cooked them (stops them going grey) - I used puy lentils. You should always read the recipe through and this was no exception, I didn't have time to chill this and it was lovely warm, however I ate the leftovers cold for lunch the next day and they tasted even better, the flavours just melded together beautifully. Thanks!

LilKiwiChicken June 24, 2008