Green Lentil Salad (Azifa)

Submitted by Engrossed

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

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 cup green lentil, soaked overnight (8 oz)
• 2 tomatoes, peeled and chopped
• 1 red onion, finely chopped
• 1 green chili pepper, seeded and chopped
• 4 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• 1⁄2 teaspoon prepared mustard
• salt & freshly ground black pepper, to taste

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.

Reviews

[micberhe]

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!!!

 

[LilKiwiChicken]

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!