Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan ethiopian azifa (italian remix) - tangy lentil salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I have loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad:
- Get 4 handfuls brown lentils
- Get 4-6 organic sundried tomatoes from jar (chopped)
- Get 2 green chillies, adjust based on spice tolerance (finely diced)
- Take 3/4 red onion (finely diced)
- Prepare 1-2 artichoke piece from a jar, optional (chopped)
- Get Olive oil (enough to make a glaze over the lentils)
- Prepare Salt and pepper (to taste)
- Prepare 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:
- 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.
- Mix all of the other ingredients apart from lemon. Note: lentils need extra salt so be generous, but keep tasting.
- 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!
So that is going to wrap this up with this exceptional food vegan ethiopian azifa (italian remix) - tangy lentil salad recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
