Ethiopian · salad
Azifa (Green Lentil Salad)
Azifa (Green Lentil Salad) reads citrus 6.4, sourness 5.7 and richness 4.1 on Palate's 0–10 flavor X-ray — a Ethiopian salad, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 8.1 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 4.4 / 10
The measured notes (of 18)
Citrus 6.4 · Sourness 5.7 · Richness 4.1 · Allium 3.7 · Herbaceous 3.7 · Salinity 2.9 · Heat 2.5 · Earthy 1.9 · Umami 1.8 · Warm Spice 1.7 · Bitterness 1.4 · Fruity 1.3 · Nutty 1.3 · Floral 1.0 · Sweetness 0.8
What's in it (9)
- 1.5 cups green lentils
- 1 onion, finely minced
- 2 fresh jalapeno, minced
- 1 tbsp mustard
- 3 tbsp lemon juice
- 3 tbsp olive oil
- salt to taste
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Time & effort: about 20 min · effort: medium
Nutrition (per 100 g, engine-estimated): 178.6 kcal, 11.2 g protein, 1.1 g fat, 31.6 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Boil green lentils until just tender but still holding their shape, then drain and cool.
- Mix minced onion, chili, mustard, lemon juice, and oil into a sharp dressing.
- Toss with the lentils and season well with salt and pepper.
- Serve at room temperature or slightly chilled with fresh cilantro.
Dishes with a similar flavor shape
- Moroccan Tomato Soup — Moroccan
- Zaalouk — Moroccan
- Zahter Salatası (Wild Thyme Leaf Salad) — Turkish
- Melitzanosalata — Greek
- Crispy Chicken Taquitos with Guacamole — Mexican
Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.