Yemiser Selatta -- Ethiopian Lentil Salad With Shallots and Chil

Ingredients

• 1 1/4 cups dried lentils
• 3 tablespoons red wine vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 8 large shallots, peeled and cut into halves
• 2 fresh hot chili peppers, each about 3 inches long
• fresh ground black pepper, to taste

Directions

1. 1

   Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.

2. 2

   Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.

3. 3

   Drain and rinse under cold running water. Drain thoroughly.

4. 4

   Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.

5. 5

   Stem and seed the chilies and roughly chop them.

6. 6

   Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.