- 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
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