Ethiopian Lentil Salad - Yemiser Selatta

Ingredients:

1/2 lb. dried lentils

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 teaspoon salt

Black pepper

3 cloves garlic, minced

2 jalapenos, stemmed, seeded, minced

Cooking Instructions:

Rinse the lentils under running water in a sieve. Then drop them into boiling water enough to cover by 2". Simmer the lentils for 30 minutes. Do not overcook. Drain thoroughly and set aside. Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well. Add the lentils, garlic, and jalapeños, and toss gently. Let sit for at least 30 minutes before serving.

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