Azifa Recipe: How To Make Ethiopian Green Lentil Salad

Jump to Recipe·Print Recipe·5 from 7 reviews

Table of Contents

Azifa is a vibrant, refreshing cold lentil salad that brings a burst of fresh flavors to any Ethiopian spread. I absolutely adore this dish for its simplicity, its incredible nutritional value, and how it perfectly balances the richness of other Ethiopian stews, offering a bright, zesty counterpoint that truly elevates the entire meal.

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 1 serving
Serving size: 120g
Diet: Vegan
Cuisine: Ethiopian
Category: Side Dishes

Ingredient Highlights

Green lentils: The star here, providing a hearty, earthy base. Unlike red lentils, green lentils hold their shape better after cooking, which is ideal for a salad where you want some texture. If you can’t find green lentils, brown lentils are a good substitute, though they might be slightly softer.
Turmeric powder: Essential, not just for its beautiful golden hue but also for its warm, slightly peppery, and earthy notes that are characteristic of Ethiopian cuisine. If you’re out of turmeric, a tiny pinch of curry powder could offer a similar warmth, but the color won’t be the same.
Fresh lime juice: Crucial for that bright, tangy finish that cuts through the richness and truly makes the Azifa sing. Bottled lime juice can work in a pinch, but fresh is always best for maximum zest.

See the full ingredient list in the recipe card below.

Equipment Needed

You won’t need much specialized equipment for Azifa, making it a great beginner-friendly recipe. A medium-sized pot is necessary for boiling the lentils until they are perfectly tender. A fine-mesh strainer is incredibly useful for draining and rinsing the cooked lentils thoroughly, ensuring no excess water dilutes the flavors. Finally, a good mixing bowl is essential for combining all the ingredients and mashing the lentils slightly.

Step-by-Step Overview

Start by boiling your green lentils. The goal here is tender, not mushy. Aim for them to be soft enough to mash easily but still retain some individual shape. About 30 minutes is typically perfect, but always check for tenderness.
Once cooked, drain them well and give them a quick rinse under cold water. This stops the cooking process and helps them cool down, which is important for a cold salad.
Transfer them to a mixing bowl and give them a gentle stir with a spoon or fork. You want them slightly mashed, creating a creamy base, but still with some whole lentils for texture. Don’t overdo it – we’re not making a paste!
While your lentils are cooling, prepare your aromatics. Finely chop the jalapeños and onions. “Finely chopped” means small, uniform pieces that distribute evenly throughout the salad, ensuring every bite gets a burst of flavor without overwhelming the palate.
Remove the seeds and white membrane from the jalapeños if you prefer less heat.
Combine the finely chopped jalapeños and onions, along with the turmeric, ginger, olive oil, and lime juice, to your slightly mashed lentils. Mix everything thoroughly until all the ingredients are well incorporated and the lentils are evenly coated with the vibrant spices and zesty dressing.
Taste as you go! You might want a little more lime juice for extra tang or a pinch more salt (though not listed, a tiny bit can enhance flavors).

Storage & Reheating Tips

Azifa is a fantastic make-ahead dish! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Since it’s a cold salad, there’s no reheating necessary. In fact, the flavors often meld and deepen overnight, making it even more delicious the next day. Just give it a good stir before serving to redistribute the dressing.

Variations & Substitutions

This Azifa recipe is wonderfully adaptable. For an extra layer of freshness, consider adding finely chopped fresh cilantro or parsley. If you like a bit more crunch, a handful of finely diced bell peppers (red or yellow for sweetness) would be a great addition. For those who prefer less heat, you can omit the jalapeño entirely or use a milder green chili. If you don’t have lime juice, lemon juice can be used as a direct substitute, offering a similar bright acidity.

FAQs

Can I freeze Azifa?

While technically possible, freezing is not recommended as the texture of the lentils and fresh vegetables can become mushy upon thawing. It’s best enjoyed fresh or refrigerated.

How can I make this spicier?

Leave some of the seeds in the jalapeño, or add a pinch of cayenne pepper or a dash of Ethiopian berbere spice blend.

What can I serve Azifa with?

Azifa is traditionally served as a side dish with other Ethiopian stews like Doro Wat or Misir Wot, and of course, with injera. It also makes a great light lunch on its own or as a side to grilled chicken or fish.

Can I use canned lentils?

While fresh is always preferred for texture, you can use canned green or brown lentils. Make sure to rinse them very thoroughly to remove excess sodium and drain them well before using. You won’t need to boil them, just rinse and mash slightly.

Cultural Significance of Azifa

Azifa holds a special place in Ethiopian cuisine, often served during fasting periods (when many Ethiopians abstain from meat and dairy) due to its hearty, plant-based nature. It’s a testament to the ingenuity of Ethiopian cooking, transforming simple, nutritious lentils into a vibrant, flavorful dish that’s both satisfying and refreshing. Growing up, Azifa was always a welcome sight on our family table, a cool, zesty counterpoint to the rich, spicy stews, and a reminder of the incredible diversity within Ethiopian culinary traditions.