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

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The ingredients needed to make Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad:

1. Take 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. Make ready 3/4 red onion (finely diced)
5. Make ready 1-2 artichoke piece from a jar, optional (chopped)
6. Prepare Olive oil (enough to make a glaze over the lentils)
7. Make ready Salt and pepper (to taste)
8. Get 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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