Yemiser Selatta -- Ethiopian Lentil Salad With Shallots and Chili
This is traditionally served during lent either on its own or with injera bread.
SERVES 4 -6
- 1 1/4 cups dried lentils
- 3 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 8 large shallots, peeled and cut into halves
- 2 fresh hot chili peppers, each about 3 inches long
- fresh ground black pepper, to taste
Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.
Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
Drain and rinse under cold running water. Drain thoroughly.
Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
Stem and seed the chilies and roughly chop them.
Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.