Hey everyone, hope you’re having an amazing 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. This time, I am going to 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 foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad is something which I’ve loved my whole life.
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. Once done drain and give them a little mash (not too much).
To get started with this recipe, we have to 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:
- Make ready 4 handfuls brown lentils
- Make ready 4-6 organic sundried tomatoes from jar (chopped)
- Prepare 2 green chillies, adjust based on spice tolerance (finely diced)
- Make ready 3/4 red onion (finely diced)
- Prepare 1-2 artichoke piece from a jar, optional (chopped)
- Take Olive oil (enough to make a glaze over the lentils)
- Get Salt and pepper (to taste)
- Take Lemon
Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us continue m. For this reason, I decided to make an "azefa", a classic Ethiopian lentil and mustard seed salad that not only fits the bill for being simple but has an astonishing blend of earthy and pungent flavors that will strike anyone's attention, not to. This lentil dish is similar to a dal but flavored with the Ethiopian Berber spice.
Steps 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.
For this reason, I decided to make an "azefa", a classic Ethiopian lentil and mustard seed salad that not only fits the bill for being simple but has an astonishing blend of earthy and pungent flavors that will strike anyone's attention, not to. This lentil dish is similar to a dal but flavored with the Ethiopian Berber spice. Fresh, leafy greens compliment the wots and injera. Lay one or more injera on a large dinner plate or platter. Arrange the yemisir wot, tikil gomen, Ethiopian green salad, and the gomen wat on top of the injera.
So that’s going to wrap this up for this exceptional food vegan ethiopian azifa (italian remix) - tangy lentil salad recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
