If you, as with us, are at the over-consumption,
all gobbled out and your bellies feeling like they may never be empty again stage of the holiday season,
here’s an easy light salad packed with flavour and protein.
A couple of years ago I stumbled onto an article about Teff,
a tiny Ethiopian grain with an impressive nutritional profile,
which led me to making some interesting African inspired vegan and vegetarian dishes. My recipe using teff here.
This salad is quite spicy but you can sub in green or red peppers
for added vegetables if you wish.
I cooked up some Puy lentils in my pressure cooker.
Canned lentils work very well too.
Just add some fresh parsely, tomatoes, onions, peppers
and a fresh lemony vinaigrette.
AZIFA – SPICY ETHIOPIAN LENTIL SALAD
what you will need
2 cups cooked lentils
1/2 cup chopped onion
1 cup chopped tomatoes
1 large clove garlic, minced
1 jalapeño, seeds removed for less heat and minced
or as I mentioned, use 1/2 cup chopped green pepper
1 cup chopped fresh parsely
1/2 tsp dry mustard
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp ground pepper
1/4 tsp cayenne
1/4 cup fresh lemon juice
3 tbsp olive oil
ready to toss
Place all your veggies and lentils in a serving bowl.
Combine seasonings and lemon juice in a small bowl.
Whisk in olive oil to emulsify.
Add vinaigrette to serving bowl and toss away.
Adjust salt and pepper to taste.
I drizzled a bit more olive oil,
served with extra wedges of lemon and some crusty bread,
Printable recipe card below
The perfect way to begin the week
or enjoy tomorrow for Meatless Monday.
Feeling a little lighter already.
…and an added thought, little coin-shaped lentils enjoyed in the New Year are thought to bring prosperity for the coming year.
AZIFA - SPICY ETHIOPIAN LENTIL SALAD
Author: Galley Kat
Serves: 2 servings
- 2 cups cooked lentils
- ½ cup chopped onion
- 1 cup chopped tomatoes
- 1 large clove garlic, minced
- 1 jalapeño, seeds removed for less heat and minced
- or as I mentioned, use ½ cup chopped green pepper
- 1 cup chopped fresh parsely
- ½ tsp dry mustard
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp ground pepper
- ¼ tsp cayenne
- ¼ cup fresh lemon juice
- 3 tbsp olive oil
- Place all your veggies and lentils in a serving bowl.
- Combine seasonings and lemon juice in a small bowl.
- Whisk in olive oil to emulsify.
- Add vinaigrette to serving bowl and toss away.
- Adjust salt and pepper to taste.
- I drizzled a bit more olive oil,
- served with extra wedges of lemon and some crusty bread,