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Oil Free Lemony Lentil Salad (Azifa)

Author: Molly Patrick of Clean Food Dirty Girl


  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon prepared yellow mustard
  • 3/4 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1/4 teaspoon ginger powder
  • 3 cups cooked brown or green lentils (450g)
  • 1 cup finely diced tomato (180g)
  • 1/2 cup finely diced red onion (65g)
  • 1/4 cup minced fresh parsley (loosely packed / 12g)
  • 1 jalapeno pepper, seeded and minced (omit if you don't like spicy)


  • Make sure you have cooked lentils before you make this recipe. You can use canned or make your own (link to recipe in notes).
  • In a large mixing bowl, whisk together the lemon juice, garlic, mustard, salt, onion powder, black pepper and ginger powder. 
  • Add the cooked lentils, tomato, red onion, parsley and jalapeno. Stir until well combined then place in your refrigerator to chill before serving. 


Click here for my recipe for perfectly cooked lentils on the stove top or in your Instant Pot.  NOTE: This lentil recipe has seasonings, so just leave out the seasonings when making them for the above recipe.