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Yemiser Selatta (Lentil Salad)

egyptian, salads

1 1/4 cup lentils, dried
3 tablespoon wine vinegar, red
2 tablespoon oil
1 teaspoon salt
1 pepper, black
8 large shallot, large
2 anaheim chiles

Peel shallots, then cut lengthwise in half. Seed chiles and cut into 1" x 1/8" strips. Wash lentils under cold running water. Simmer them in lightly salted water for 25 to 30 minutes, or until tender but still somewhat firm. Drain and rinse under cold water to cool them. Drain again and set aside. Combine vinegar, oil, salt and pepper in a bowl, beating with a whisk. Add lentils, shallots and chiles. Stir gently to mix well. Marinate at room temperature for about 30 minutes before serving, stirring periodically. Submitted By SAM WARING On MON, 13 NOV 1995 132300 GMT

Yield: 1 batch

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