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.