Ingredients
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1
-
2
-
1
-
1
-
4
-
5
-
1/2
-
-
-
-
-
-
-
-
Directions
Green Lentil Salad (Azifa), From: The Essential African Cookbook by Rosamund Grant , We make this recipe all the time in Ethiopia, especially during Lent but do not put tomatoes Without the tomatoes, it’s tangy, full bodied and much more delicious!!!, I made this to serve as an accompaniment to your beautiful curry recipe This was so simple but so tasty, I didn’t soak the lentils overnight but boiled them, drained them & rinsed with cold water then cooked them (stops them going grey) – used puy lentils You should always read the recipe through and this was no exception, I didn’t have time to chill this and it was lovely warm, however I ate the leftovers cold for lunch the next day and they tasted even better, the flavours just melded together beautifully Thanks!
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Steps
|
1
Done
|
Place the Lentils in a Saucepan, Cover With Water and Bring to a Boil. |
|
2
Done
|
Simmer For 45 Minutes Until Soft, Drain, Then Turn Into a Bowl and Mash Lightly With a Potato Masher. |
|
3
Done
|
Add the Remaining Ingredients and Mix Well. Adjust Seasonings to Taste. |
|
4
Done
|
Chill Before Serving as an Accompaniment to a Meat or Fish Dish. |
