Step 1
Rinse the lentils in a fine-mesh sieve under cold running water, removing any debris or stones.
Step 2
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed lentils, reduce heat to medium-low, and simmer for about 20 minutes or until the lentils are tender but still hold their shape. You may need to add more water if necessary. Once the lentils are cooked, drain any excess water and let them cool.
Step 3
In a large bowl, combine the cooled lentils, chopped onion, diced tomatoes, minced garlic, minced jalapeños, and chopped parsley or green onions.
Step 4
In a small bowl, whisk together the lime juice, Dijon mustard, salt, and olive oil. Pour the dressing over the lentil mixture and toss gently to combine.
Step 5
Cover the bowl and refrigerate the salad for at least 1 hour, or until chilled. This allows the flavors to meld and intensify.
Step 6
Before serving, taste the salad and adjust the seasoning, adding more salt, lime juice, or jalapeños if needed.
Step 7
Serve Azifa cold as a side dish, appetizer, or salad with Ethiopian flatbread (injera) or any other bread of your choice. Enjoy this refreshing and healthy Ethiopian lentil salad!
