How to Make Delicious Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

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

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

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

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..