Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan ethiopian azifa (italian remix) - tangy lentil salad. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I’ve loved my whole life.

Boil the brown lentils in a small saucepan. Use cold water and bring to boil so that the lentils cook evenly. First bring to boil with the lid on. Then remove lid and leave on medium heat.

To begin with this particular recipe, we must prepare a few ingredients. You can have vegan ethiopian azifa (italian remix) - tangy lentil salad using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad:
  1. Make ready 4 handfuls brown lentils
  2. Make ready 4-6 organic sundried tomatoes from jar (chopped)
  3. Take 2 green chillies, adjust based on spice tolerance (finely diced)
  4. Take 3⁄4 red onion (finely diced)
  5. Prepare 1-2 artichoke piece from a jar, optional (chopped)
  6. Prepare Olive oil (enough to make a glaze over the lentils)
  7. Make ready Salt and pepper (to taste)
  8. Make ready Lemon

They are fine and they look fantastic. Azifa is an Ethiopian green lentil dish that combines lentils with lime juice, mild hot peppers, and spices. It's served cold as a light snack and is especially popular during lent when meat is prohibited. Cook your pre soaked lentil in a pan with water until tender.

Instructions to make Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad:
  1. Boil the brown lentils in a small saucepan. Use cold water and bring to boil so that the lentils cook evenly. First bring to boil with the lid on. Then remove lid and leave on medium heat. Total time approx 15mins. Taste the lentils, should be al dente. Drain them under cold water from the tap into a colander.
  2. Mix all of the other ingredients apart from lemon. Note: lentils need extra salt so be generous, but keep tasting.
  3. Add lemon to taste, only to the portions you are going to eat. This will allow the lentils to be stored in the fridge for longer. I like my salad quite tangy so I would add 1.5 lemons to this recipe.

It's served cold as a light snack and is especially popular during lent when meat is prohibited. Cook your pre soaked lentil in a pan with water until tender. Once done drain and give them a little mash (not too much). Add the remaining ingredients and mix well. As long as the heat wave in southwestern Ontario keeps going, the culinary themes in Lisa's Kitchen will continue to be: simple, simple and simple!

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