Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan ethiopian azifa (italian remix) - tangy lentil salad. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I have loved my entire life.
Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something that I have loved my entire life. They are fine and they look fantastic. To get started with this particular recipe, we have to first prepare a few components. Boil the brown lentils in a small saucepan.
To get started with this recipe, we have to first 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:
- Take 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)
- Make ready Olive oil (enough to make a glaze over the lentils)
- Make ready Salt and pepper (to taste)
- Make ready Lemon
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. 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.
Once done drain and give them a little mash (not too much) Add the remaining ingredients and mix well. 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. If you, as with us, are at the over-consumption, all gobbled out and your bellies feeling like they may never be empty again stage of the holiday season, here's an easy light salad packed with flavour and protein.
So that is going to wrap it up for this special food vegan ethiopian azifa (italian remix) - tangy lentil salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
