Easiest Way to Make Ultimate Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way 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 is gonna smell and look delicious.

Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I’ve loved my entire life.

To get started with this recipe, we must 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:

1. Make ready 4 handfuls brown lentils
2. Make ready 4-6 organic sundried tomatoes from jar (chopped)
3. Prepare 2 green chillies, adjust based on spice tolerance (finely diced)
4. Prepare 3/4 red onion (finely diced)
5. Get 1-2 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. Prepare Lemon

Steps 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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