Ethiopian Lentil Salad

2 cups dried lentils (or a 1 pound bag)
5 cups water
3-4 Tbsp lemon juice or vinegar
3 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup red shallots or onions, cut in thin strips, 1/2 inch long
1-2 hot green chili peppers, cute into thin strips, 1/2 inch long

1. In large saucepan, combine lentils and water. Bring to a boil. Cover and cook on low heat until tender, but still somewhat firm, about 25 minutes. Drain.
2. Add remaining ingredients. Marinate at room temperature for 30 minutes. Refrigerate several hours or overnight before serving.

Prepare this salad a day ahead of time to mix flavors. Use pieces of Ethiopian flat bread to scoop up the salad, which can be used as a side or main dish.

Try #1 - August 20, 2010
This is really good! Really fresh tasting. The lentils were the perfect consistency - the 25 minutes was right on. I used half lemon juice, half vinegar. Easy to make, and great with Injera. I will definitely make this again!

Note: 2 cups of lentils is just under a 1 pound bag. Next time I will use a whole bag, and maybe increase the lemon juice/vinegar and oil a bit.