Azifa (Lentil Salad) with Injera

Rinse the lentils thoroughly under cold water.

In a large pot, combine the rinsed lentils, water, and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. Do not overcook.

Drain the lentils and rinse with cold water to stop the cooking process. Let them cool completely.

While the lentils are cooling, prepare the dressing. In a mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled lentils, chopped red onion, chopped green bell pepper, chopped parsley, and chopped cilantro.

Pour the lemon-herb dressing over the lentil mixture and toss gently to coat evenly.

Taste and adjust seasonings as needed.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve the Azifa cold or at room temperature with injera.