Green Lentil Salad (Azifa)

From: “The Essential African Cookbook” by Rosamund Grant.

SERVES 4

• 1 cup green lentil, soaked overnight (8 oz)
• 2 tomatoes, peeled and chopped
• 1 red onion, finely chopped
• 1 green chili pepper, seeded and chopped
• 4 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• 1/2 teaspoon prepared mustard
• salt & freshly ground black pepper, to taste

Place the lentils in a saucepan, cover with water and bring to a boil.

Simmer for 45 minutes until soft, drain, then turn into a bowl and mash lightly with a potato masher.

Add the remaining ingredients and mix well. Adjust seasonings to taste.

Chill before serving as accompaniment to main dish.