Lentils with Onions and Jalapeno Chilies
Similar Ethiopian food recipes: Jalapeno, Lentils, WineIngredients
1 1/2 cup (375 ml) dried lentils, rinsed and picked over
4 x – 6 shallots, finely chopped
1 x – 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
Directions
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.
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