Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad
Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan ethiopian azifa (italian remix) - tangy lentil salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated 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.

To get started with this recipe, we must prepare a few ingredients. 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:
  1. Take brown lentils
  2. Take organic sundried tomatoes from jar (chopped)
  3. Prepare green chillies, adjust based on spice tolerance (finely diced)
  4. Make ready red onion (finely diced)
  5. Take artichoke piece from a jar, optional (chopped)
  6. Take Olive oil (enough to make a glaze over the lentils)
  7. Make ready Salt and pepper (to taste)
  8. Get Lemon
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.

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