Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Name: Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 4 handfuls brown lentils; 4-6 organic sundried tomatoes from jar (chopped); 2 green chillies, adjust based on spice tolerance (finely diced); 3/4 red onion (finely diced); 1-2 artichoke piece from a jar, optional (chopped); Olive oil (enough to make a glaze over the lentils); Salt and pepper (to taste); Lemon

Shivani Shah @cook_shivani

London

The easiest salad you can ever make. High in protein and keeps you full. One of my favourites

Shivani Shah @cook_shivani

London

The easiest salad you can ever make. High in protein and keeps you full. One of my favourites

Saved

Ingredients

30 mins

2 people

4 handfulsbrown lentils
4-6organic sundried tomatoes from jar (chopped)
2green chillies, adjust based on spice tolerance (finely diced)
3/4red onion (finely diced)
1-2artichoke piece from a jar, optional (chopped)
Olive oil (enough to make a glaze over the lentils)
Salt and pepper (to taste)
Lemon

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Steps

30 mins

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.