Azifa Salata – Ethiopian Lentil Salad

Ingredients

• 1 cup green lentils OR a mix of split peas and green lentils, soaked in water for 30 minutes to 1 hour before cooking
• 1-2 chili peppers, chopped (I used green chilies, but you could also use jalapeños or a different kind of chili pepper... adapt the amount of chili according the heat of the chili and the level of heat you want)
• 2 medium-size tomatoes, seeded and chopped
• 1 medium-size onion, finely chopped (soak in water for 10-15 minutes before mixing in)
• 1/2 tsp black pepper
• 1/2 tsp ginger powder
• 2 medium limes, juiced
• 2 tbsp extra virgin olive oil
• Sea salt, to taste

Instructions

1. Boil the lentils/split peas in water until they're well cooked. If you want to mash or puree them, make sure they're very well cooked. If you'd prefer to leave them whole, then check regularly and cook until they're soft, but still with a little bit of bite. This should take between 20 minutes to 1 hour, depending on elevation and other factors.
2. Drain the water from the lentils and pour them into a bowl. Add the spices, salt, and olive oil and mix thoroughly. If you're going to mash the lentils, this is the time to do it.
3. Add the lime juice, onion, tomato, and fresh chili. Mix well.
4. Chill in the fridge and serve cold with a side of rice or injera bread.

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