Azifa (Lentil Salad) with Injera

A refreshing and flavorful cold lentil salad, inspired by Ethiopian cuisine, featuring green lentils, onions, green peppers, and a zesty lemon-herb dressing. Perfect as a side dish or light meal served with injera.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.16/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupGreen Lentils(Rinse before cooking)

£0.30

3cupsWater(For cooking the lentils)

1 Bay Leaf(Optional, for flavor during cooking)

£0.10

0.5mediumRed Onion(Finely chopped)

£0.20

0.5mediumGreen Bell Pepper(Finely chopped)

£0.30

0.3cupFresh Parsley(Chopped)

£0.35

0.3cupFresh Cilantro(Chopped)

£0.35

3tablespoonsLemon Juice(Freshly squeezed)

£0.25

2tablespoonsOlive Oil(Extra virgin)

£0.20

1teaspoonDijon Mustard( )

£0.05

1cloveGarlic(Minced)

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

As needed Injera(For serving)

£2.50

Total Cost

£4.65

£1.16 per serving

Instructions

1.
Rinse the lentils thoroughly under cold water.
2.
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.
3.
Drain the lentils and rinse with cold water to stop the cooking process. Let them cool completely.
4.
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.
5.
In a large mixing bowl, combine the cooled lentils, chopped red onion, chopped green bell pepper, chopped parsley, and chopped cilantro.
6.
Pour the lemon-herb dressing over the lentil mixture and toss gently to coat evenly.
7.
Taste and adjust seasonings as needed.
8.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
9.
Serve the Azifa cold or at room temperature with injera.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

15g

21% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

5 g

6% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili to the dressing.

You can substitute other herbs like dill or mint for the parsley and cilantro.

Make sure the lentils are not overcooked, as they will become mushy and lose their texture.

Allowing the salad to chill for a longer period will enhance the flavor.

Cooking Equipment

Large pot

Mixing bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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