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Lentils with Onions and Jalapeno Chilies

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Description Edit

Ingredients Edit

  • 1 1/2 cup (375 ml) dried Lentils, rinsed and picked over
  • 4 - 6 shallots, finely chopped
  • 1 - 2 jalapeno peppers, seeded and finely chopped
  • 3 tbl (45 ml) red wine vinegar
  • 3 tbl (45 ml) extra-virgin olive oil
  • salt and freshly ground pepper to taste

Directions Edit

  1. Cook the Lentils in enough boiling water to cover by 3 inches (8 cm)
  2. for 30 minutes. Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature.
  3. Serves 4 to 6.

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