| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Egyptian |
Salads, Egyptian |
1 |
Batch |
INGREDIENTS
| 1 1/4 |
c |
Lentils, dried |
| 3 |
tb |
Wine vinegar, red |
| 2 |
tb |
Oil |
| 1 |
ts |
Salt |
|
|
Pepper, black |
| 8 |
lg |
Shallot, large |
| 2 |
|
Anaheim chiles |
INSTRUCTIONS
Peel shallots, then cut lengthwise in half. Seed chiles and cut into 1" x
1/8" strips. Wash lentils under cold running water. Simmer them in lightly
salted water for 25 to 30 minutes, or until tender but still somewhat firm.
Drain and rinse under cold water to cool them. Drain again and set aside.
Combine vinegar, oil, salt and pepper in a bowl, beating with a whisk. Add
lentils, shallots and chiles. Stir gently to mix well. Marinate at room
temperature for about 30 minutes before serving, stirring periodically.
Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 13
NOV 1995 132300 GMT
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