Spiced Lentil Salad
Ethiopian azifa reimagined as a quick, ginger-forward cold lentil salad with chili oil. Vegan, protein-packed, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 195
- Protein
- 12g
freshlightsimpleethiopianveganvegetariangluten-freelentils
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 tbsp fresh ginger, peeled and minced
- ½ medium red onion, thinly sliced
- 3 tbsp lime (juiced) or white vinegar
- 2 tbsp chili oil or hot honey
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Boil lentils in salted water until tender but not mushy, about 15 minutes.
- 2
Drain and transfer to a bowl while still warm.
- 3
Add ginger, red onion, lime juice, and a pinch of salt; toss to combine.
- 4
Drizzle with chili oil and taste for seasoning.
- 5
Scatter cilantro on top and serve warm or at room temperature.
Tools you’ll need
- medium pot with lid
- colander
- large mixing bowl
- knife and cutting board
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