ethiopian

Azifa Lentil Salad with Mustard and Jalapeno

Name: Azifa Lentil Salad with Mustard and Jalapeno
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 101 g brown lentils, dry; 27 g olive oil; 22 g lemon juice; 13 g Dijon mustard; 78 g red onion, finely diced; 13 g jalapeno, seeded and minced; 13 g fresh parsley, chopped; 2 g salt; 1 g black pepper, ground; 558 g water

This simmered dish pairs brown lentils, dry with Dijon mustard, jalapeno, seeded and minced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

27 g Protein

76 g Carbohydrates

29 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

101g brown lentils, dry 356 kcal
27g olive oil 239 kcal
22g lemon juice 7 kcal
13g Dijon mustard 9 kcal
78g red onion, finely diced 31 kcal
13g jalapeno, seeded and minced 4 kcal
13g fresh parsley, chopped 5 kcal
2g salt 0 kcal
1g black pepper, ground 3 kcal
558g water 0 kcal

Cooking instructions

brown lentilssaltwater
Rinse the lentils. Add lentils, water, and salt to a small saucepan. Bring to a boil, then simmer until just tender (not mushy), 14 to 18 minutes. Drain well and cool 5 minutes.
olive oillemon juiceDijon mustardjalapenoblack pepper
In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced jalapeno, and black pepper.
brown lentilsred onionfresh parsley
Add the warm lentils, red onion, and parsley to the bowl. Toss until evenly coated.
lemon juicesalt
Taste and adjust salt and lemon. Chill 10 minutes for best flavor, or serve slightly warm.
Serve as a hearty salad on its own.