Lunch · 20 min · ethiopian

Azifa

Dinner decisions, handled: Azifa pairs brown lentils with red onion for a 20-minute Ethiopian lunch.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Brown lentils
• 1/2 Red onion
• 1 Jalapeño
• 2 Limes
• 3 tbsp Olive oil
• 1 tbsp Dijon mustard
• 1/4 cup Cilantro
• 1 tsp Salt

Steps

1. Simmer the lentils 20 minutes until tender but intact — mushy lentils make a sad azifa. Drain and cool slightly.
2. Whisk the lime juice, olive oil, mustard, and salt into a sharp dressing. The mustard is the quiet signature here.
3. Toss the warm lentils with the dressing, diced onion, minced jalapeño, and cilantro. Rest 10 minutes.
4. Taste and adjust: it should be bright, peppery, and boldly seasoned.
5. Serve at room temperature on injera or as a side. Proof that fasting food can be craveable.

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