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Receta Lentils With Onions And Jalapeno Chilies
by Global Cookbook

Lentils With Onions And Jalapeno Chilies
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Ingredientes

  • 1 1/2 c. (375 ml) dry lentils, rinsed and picked over
  • 4 x - 6 shallots, finely minced
  • 1 x - 2 jalapeno peppers, seeded and finely minced
  • 3 Tbsp. (45 ml) red wine vinegar
  • 3 Tbsp. (45 ml) extra-virgin extra virgin olive oil Salt and freshly grnd pepper to taste

Direcciones

  1. Cook the lentils in sufficient boiling water to cover by 3 inches (8 cm)
  2. for 30 min. Drain thoroughly and toss with the remaining ingredients. Serve hot, chilled, or possibly at room temperature.
  3. Serves 4to 6.