Ethiopian Azifa
From jo_jo_ba 16 years ago
- 360 minutes to make
- Serves 6
This salad travels well for picnics and work lunches, and keeps for several days in the fridge. Makes a great stuffing for pita pockets, or over cooked bulgur or brown rice.
Ingredients
- 4 3/4 cups cooked brown lentils, drained and rinsed if canned shopping list
- 1/2 cup red onion, finely chopped shopping list
- 2/3 cup parsley, finely chopped shopping list
- 1/3 cup baby spinach, finely chopped shopping list
- 1/4 cup Dijon mustard shopping list
- 1 medium-large jalapeno chile pepper, finely chopped shopping list
- 1/4 cup fresh lime juice shopping list
- salt & pepper shopping list
How to make it
- Heat lentils in microwave or over stovetop until very warm, and pour into a large bowl.
- Combine the remaining ingredients in a small bowl.
- Pour the dressing over the lentils and stir the whole thing carefully until all the ingredients are evenly combined.
- Taste, and add a little extra salt or pepper if needed.
- Cover and chill for 6-7 hours to allow the flavours to combine.
- Yields just over 3/4 cup per serving
The Rating
Reviewed by 5 people-
Hi, Sarah, this looks great. Tell me, I have one query. Do you add water when you heat them in the microwave or on stovetop?
ivy
in Whereabouts loved it
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This recipe is delicious. I have enjoyed something very similar and it's out of this world. 5 Forks for sure!
chacha
in New York loved it
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