Recipe: Yummy Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad. Here is how you cook that. 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! 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.

We provide you only the perfect Jamu Kunyit Asam - Traditional Turmeric Tonic recipe here, we also have wide variety of healthy tips and recipes to try. Learn how to make Jamu Kunyit Asam - Traditional Turmeric Tonic with us, we hope you enjoy your stay, thank you and. Azifa <> a green lentil salad that's perfect on its own or mixed with injera. You can cook Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad using 8 ingredients and 3 steps. Here is how you cook that.

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

1. It's 4 handfuls of brown lentils.
2. It's 4-6 of organic sundried tomatoes from jar (chopped).
3. It's 2 of green chillies, adjust based on spice tolerance (finely diced).
4. You need 3/4 of red onion (finely diced).
5. You need 1-2 of artichoke piece from a jar, optional (chopped).
6. It's of Olive oil (enough to make a glaze over the lentils).
7. You need of Salt and pepper (to taste).
8. It's of Lemon.

Gomen <> made of collard greens and spices cooked to tasty perfection. Inguday tibs <> mushrooms sautéed with onions. (In Ethiopian cooking, tibs dishes usually consist of meat, but can be made with mushroom as a vegan option. See recipes for Green lentil and kidney bean snack too. See more ideas about ethiopian food, recipes, ethiopian.

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

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..

Ethiopian food is probably best known for the spongy sourdough flatbread called injera, which serves as the "spoon" for lentil, bean, meat, and vegetable sauces piled on top. The majority of Ethiopian food is served with injera, the biggest staple food of the country. Injera is a soft, flat, spongy bread. It can be made with several different types of grain, and therefore can have several different colors and flavors. Usually, it has a tangy, slightly sour taste, but it is not an overpowering flavor at all.