YEMISER SELATTA (Lentil Salad)

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Title: YEMISER SELATTA (Lentil Salad)
Categories: Salads, Egyptian
Yield: 1 batch

1 1/4 c Lentils, dried
3 T Wine vinegar, red
2 T Oil
1 ts Salt
Pepper, black
8 lg Shallot
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.

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