Azifa Green Lentil Salad
An Ethiopian cold lentil salad: green lentils simmered just to tender, then dressed while warm with mustard, lemon, green chile and red onion so the flavor soaks in as it chills.
- 1
Bring the lentils, water, and 1 teaspoon salt to a boil in a saucepan. Reduce to a simmer and cook uncovered 20 to 25 minutes, until tender but still holding their shape.
- 2
Drain well and spread on a tray so the steam escapes and the lentils stop cooking.
- 3
Whisk the Dijon mustard and lemon juice together, then whisk in the olive oil until the dressing thickens slightly.
- 4
Toss the still-warm lentils with the dressing, red onion, serrano chiles, and the 1/2 teaspoon salt.
- 5
Chill at least 30 minutes. Stir in the cilantro, taste again for salt and lemon, and serve cold.
Ingredients
- 1 1/2 cups green lentils, rinsed and picked over
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 small red onion, finely chopped
- 2 serrano chiles, seeded and minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup chopped fresh cilantro
Instructions
- 1
Bring the lentils, water, and 1 teaspoon salt to a boil in a saucepan. Reduce to a simmer and cook uncovered 20 to 25 minutes, until tender but still holding their shape.
- 2
Drain well and spread on a tray so the steam escapes and the lentils stop cooking.
- 3
Whisk the Dijon mustard and lemon juice together, then whisk in the olive oil until the dressing thickens slightly.
- 4
Toss the still-warm lentils with the dressing, red onion, serrano chiles, and the 1/2 teaspoon salt.
- 5
Chill at least 30 minutes. Stir in the cilantro, taste again for salt and lemon, and serve cold.