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Ethiopian Lentil & Mustard Salad (Azefa)
- 1 cup green lentils
- 2 teaspoons brown mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne
- juice of 2 lemons
- 3 tablespoons olive oil
- 4 jalapeos or green chilies, seeded and cut into 1/2-inch matchsticks
Directions:View on Lisa's Kitchen
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