19/03/2018
If you want to reap the health benefits of vegan eating—normal blood pressure, lots of energy, and a reduced risk of developing heart disease, diabetes, and certain types of cancer..Ethiopia wont never let you down try this .Feta cheeses is optional ..enjoy
Vegan Ethiopian style Lentil salad Azifa
INGREDIENTS
LEMON GARLIC DRESSING
1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 Tbsp dried oregano
1/2 tsp salt
Freshly Cracked Pepper
SALAD
1 cup dry brown lentils
1/2 bunch parsley
1 pint grape tomatoes
1/4 small red onion
2 oz feta, crumbled
INSTRUCTIONS
Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
