Lentils with Onions and Jalapeno Chilies

Ingredients

 * 1 1/2 cup (375 ml) dried lentils, rinsed and picked over
 * 4 - 6 shallots, finely chopped
 * 1 - 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

 * 1) Cook the lentils in enough boiling water to cover by 3 inches (8 cm)
 * 2) for 30 minutes. Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature.
 * 3) Serves 4 to 6.