Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan ethiopian azifa (italian remix) - tangy lentil salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I have loved my entire life. They are nice and they look fantastic.
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 components. You can cook 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:
- Take 4 handfuls brown lentils
- Make ready 4-6 organic sundried tomatoes from jar (chopped)
- Make ready 2 green chillies, adjust based on spice tolerance (finely diced)
- Make ready 3/4 red onion (finely diced)
- Make ready 1-2 artichoke piece from a jar, optional (chopped)
- Take Olive oil (enough to make a glaze over the lentils)
- Take 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’s going to wrap this up with this exceptional food vegan ethiopian azifa (italian remix) - tangy lentil salad recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
