Subject: Lentils with Shallots and Chilies
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 13 2002 - 06:50:02 EST
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F O O D F U N N Y
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The mysterious "DRSPAGHETI" sent us this classic one-liner:
Middle age is when you choose your cereal for the fiber, not the toy.
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T O D A Y ' S R E C I P E
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Representing the African continent, this Ethiopian dish is the
favorite for a gold medal in the "Sides" event.
Lentils with Shallots and Chilies
1 1/2 cups (375 ml) dried lentils, rinsed and picked over
4 - 6 shallots, finely chopped
1 - 2 jalapeno peppers, seeded and finely chopped
3 Tbs (45 ml) red wine vinegar
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Cook the lentils in enough boiling water to cover by 3 inches (8 cm)
for 30 minutes. Drain thoroughly and toss with the remaining
ingredients. Serve warm, chilled, or at room temperature. Serves 4
to 6.
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