Recipe for Lentils with Onions and Jalapeno Chilies

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	(375 ml) dried lentils, rinsed and picked over
4 x	- 6 shallots, finely chopped
1 x	- 2 jalapeno peppers, seeded and finely chopped
3 tbl	(45 ml) red wine vinegar
3 tbl	(45 ml) extra-virgin olive oil

Instructions:

Instructions: Cook the lentils in enough boiling water to cover by 3 inches (8 cm)

for 30 minutes. Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature.

Serves 4
to 6.

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