Ingredients
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.