Ensalada De Lentejas (Lentil Salad)

Recipe Ingredients

6		Shallots - thinly sliced (large)
		Lengthwise, and cut into julienne strips - see * Note
1/4 cup	59ml	Sherry vinegar
2 tablespoons	30ml	Lemon juice
1		Sugar - small pinch
1		Anaheim chile - stemmed, seeded, (small)
		And cut into fine julienne
2 cups	474ml	Brown lentils - picked over, rinsed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2/3 cup	157ml	Fruity Spanish olive oil
1/2		Cilantro, leaves only - finely chopped

Recipe Instructions

* 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.

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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6213 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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