Name: Lentils with Onions and Jalapeno Chilies
Yield: 4–6 servings
Ingredients: 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

4–6 servings Source yield

Ingredients

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

Make it step by step

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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Recipe source

Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

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