EthiopianEasy · Cold
Azifa Cold Lentil Mustard Salad
Lentils are cooked until just tender and then dressed cold with mustard, lemon, raw onion, and enough cayenne to keep things interesting — the result is tangy, earthy, and refreshingly bright in a way that hot stews never can be. Azifa is the dish that reminds you Ethiopian cuisine has range: a cool, sharp, acidic counterpoint that earns its place on the table every time.
Prep
15 min
Cook
30 min
Rest
30 min
Total
1h 15m
Method
Cooking the Lentils
1
Rinse the lentils under cold water until water runs clear, picking out any debris.
2
In a medium pot, combine lentils with 4 cups water and 0.5 medium yellow onion. Bring to a boil over high heat.
3
4
Drain any excess water and spread lentils on a baking sheet to cool quickly. Do not overcook — lentils should hold their shape.
Assembling the Salad
9
Dice 2 medium tomatoes into small cubes, removing seeds for less liquid.
10
Peel and dice 1 medium cucumber into small pieces.
11
Roughly chop 0.5 cup cilantro leaves and tender stems.
13
Pour the mustard dressing over the lentil mixture and toss gently to coat every lentil.
14
Fold in the chopped cilantro and toss once more. The salad should be bright, tangy, and well-seasoned.
Chilling and Serving
15
Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Azifa is best served cold.
17
Serve in a communal bowl with torn injera on the side, or portion onto individual plates. This salad keeps well refrigerated for up to 3 days.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -8
Calories
497
per serving
High in protein · 25gLow sugar · 5gLow saturated fat · 2g
Protein
25g
Carbs
70g
Fat
16g
Sat. fat
2g
Fiber
8g
Sugar
5g
Sodium
946mg
Gluten FreeDairy FreeVeganPlant BasedHeart HealthyAnti InflammatoryDiabetes FriendlyLow CholesterolHigh FiberHigh ProteinLow FatPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
23Pt
Runoff
0.05g P
Lentils drives 28% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
7
Sour
1
Bitter
5
Spicy
Textures
TenderCrunchyFresh
Aromas
HerbalCitrusPungent GarlicWarm Spice
Kitchen Equipment
Primary Tool
StockpotStockpotChef KnifeCutting BoardWhiskMeasuring SpoonsMeasuring CupsColanderLarge BowlSmall BowlBaking SheetCitrus JuicerPlastic WrapAluminum Foil
Counter FootprintSmall
Safety & Storage
Allergen Warning
This recipe contains mustard, a top 14 allergen. Use dedicated utensils and preparation surfaces when handling. Inform guests with mustard allergies or sensitivities. Store away from allergen-free dishes.
Cross Contamination
Use clean cutting boards and utensils when preparing lentils if also handling common allergens. Sanitize surfaces between ingredient groups to prevent cross-contact.
Storage
Cool lentils to room temperature within 2 hours before refrigerating. Store salad in airtight container at 40°F or below. Do not leave at room temperature for more than 2 hours.
Shelf Life
Refrigerated salad maintains quality for up to 3 days. Discard if sour smell, slimy texture, or mold appears. Do not freeze as texture will deteriorate significantly.
Cooking Temperature
Boil lentils at 212°F for at least 20 minutes until tender. Ensure internal temperature reaches 165°F minimum. Avoid overcooking as mushy lentils increase bacterial risk.
High Risk Population
Raw garlic in the dressing may pose risks for immunocompromised individuals, those with bleeding disorders, or pregnant women. Consider gently blanching garlic if serving to vulnerable populations.
Handling
Spread cooked lentils on clean baking sheet in single layer for rapid cooling. Stir occasionally to release steam. Cool completely before mixing with dressing to prevent condensation and bacterial growth.
Pro Tips
Technique
Do not overcook your lentils! They must hold their shape when you toss them, or your salad will become a mushy paste. Test them after 20 minutes — they should be tender but still firm when you bite them.
Substitution
No fresh lemon? Apple cider vinegar works in a pinch, though the flavor will be less bright. Use about 2 tablespoons instead of the juice of two lemons.
Flavor Boost
For deeper Ethiopian flavor, stir a teaspoon of berbere spice into the dressing — it transforms this salad into something that truly tastes like home.
Storage
Azifa actually improves overnight. The lentils absorb the tangy mustard dressing beautifully, making it perfect for meal prep. It keeps refrigerated for up to 3 days.
From the chef
In Ethiopia, we call this azifa, and you will find it on every holiday table, every family gathering where injera is torn and passed from hand to hand. My grandmother taught me that a good azifa must bite back with mustard and sing with lemon, and she was never wrong. This cold lentil salad is my invitation to you: come, sit, eat together, because food tastes better when it is shared from one plate.
TagsCold SaladLentilMustard DressingVegetarianPlant BasedLight MealMeal PrepInjera Accompaniment
AllergensMustard
Source: generated · May 30, 2026