Recipe - Ensalada De Lentejas Lentil Salad

6 lg Shallots; thinly cut or sliced up
lengthwise and cut into
julienne strips, (see Note)
One fourth cup Sherry vinegar
2 tablespoon Lemon juice
small Pinch sugar
1 small Anaheim chile; stemmed,
seeded, and cut into fine
julienne
2 cup Brown lentils; picked over
and rinsed
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2/3 cup Fruity Spanish olive oil
One half bn Cilantro; leaves only,
finely chopped

TOO HOT TAMALES SHOW #TH6213

Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar,
and chile. Let stand while you cook the lentils.

In a large saucepan, combine the lentils with enough water to cover by 2 or
3 inches. Bring to a boil over high heat, then lower the heat so that the
water is just simmering. Partially cover and cook for 30 to 35 minutes, or
until the lentils are tender but still hold their shape. Drain well in a
sieve and transfer to a serving bowl with the salt, pepper, and olive oil.
Add the shallot/chile mixture and toss again gently. Let the salad stand at
room temperature for 30 minutes so that the flavors can marry, sprinkle
with cilantro, and serve. Yield: 6 servings

Note: If the shallots are very strongly flavored, place them in a small
bowl, cover with ice water and add an ice cube. Let stand for 20 minutes,
then drain and blot the shallots dry on paper towels.

Posted to recipeludigest by molony molony@scsn.net on Mar 13, 1998