Ensalada De Lentejas (Lentil Salad)
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place the shallots in a small bowl
2
Add the vinegar, lemon juice, sugar, and chile
3
Let stand while you cook the lentils
4
In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches
5
Bring to a boil over high heat, then lower the heat so that the water is just simmering
6
Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape
7
Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil
8
Add the shallot/chile mixture and toss again gently
9
Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve