Cooked green lentils tossed with mustard, jalapeno and red onion in a lemon dressing, a bright, protein-rich Ethiopian cold salad.
Azifa is a cooling, protein-rich cold salad found on Ethiopian tables, particularly during fasting periods, its green lentils dressed with a sharp combination of mustard, lemon and fresh chile rather than any heavier sauce. The lentils are simmered until tender but still holding their shape, then tossed while slightly warm with diced onion, jalapeno and a mustard-lemon dressing that gives the dish its distinctive tangy, slightly sharp flavor. Served cold or at room temperature, azifa offers a refreshing contrast to Ethiopia's richer, spicier stews, and its combination of protein and bright acidity makes it a satisfying light lunch on its own.
Serves 4
Simmer green lentils in water with salt for 18-20 minutes until tender but still holding their shape; drain well.
Let the lentils cool to warm or room temperature.
Whisk mustard, lemon juice, olive oil and salt together.
Toss the lentils with diced onion, jalapeno and the mustard-lemon dressing.
Let the lentils cool to at least warm before dressing β piping hot lentils can make the raw onion taste harsher and more pungent.
Stir in the chopped fresh herbs.
Serve chilled or at room temperature.
Cook the lentils just until tender, not mushy β they should hold their individual shape rather than breaking down into a paste.
Let the lentils cool to at least warm before dressing them, since hot lentils can intensify the raw onion's sharpness.
Use prepared mustard with real bite, since it's a defining flavor of this dish.
Some versions add finely diced tomato for extra freshness.
A version with a bit of berbere spice stirred into the dressing gives extra warmth.
Chickpeas can substitute for or supplement the lentils for a different texture.
Refrigerate up to 4 days in an airtight container; the flavor deepens as it sits, making this a great make-ahead dish.
Azifa is a common dish during Ethiopian Orthodox fasting periods, when animal products are avoided, its combination of lentils and sharp, bright seasonings providing a satisfying, protein-rich option that stands apart from the country's many richer stews.
Green or brown lentils work best since they hold their shape after cooking; red lentils break down too much for this salad's texture.
A mix of mustard powder and a bit of water or vinegar can approximate it, though prepared mustard gives the most reliable flavor and texture.
They were likely overcooked β check for doneness starting around 15 minutes and drain as soon as they're tender but still intact.
Per serving (220g / 7.8 oz) Β· 4 servings total
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