Ensalada de Lentejas (Lentil Salad)

1. 1

   Place the shallots in a small bowl.

2. 2

   Add the vinegar, lemon juice, sugar, and chile.

3. 3

   Let stand while you cook the lentils.

4. 4

   In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches.

5. 5

   Bring to a boil over high heat, then lower the heat so that the water is just simmering.

6. 6

   Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape.

7. 7

   Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil.

8. 8

   Add the shallot/chile mixture and toss again gently.

9. 9

   Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.

10. 10

    Note: If the shallots are very strongly flavored, place them in a small bowl, cover with ice water and add an ice cube.

11. 11

    Let stand for 20 minutes, then drain and blot the shallots dry on paper towels.

* Per serving · 4 servings · Values may vary.