Yemiser Selatta - Ethiopian Lentil Salad With Shallots And Chile

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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 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 drain and rinse under cold running water. drain thoroughly.
• 4 mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
• 5 stem and seed the chilies and roughly chop them.
• 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.