Food Friday: Yemiser Selatta (Lentil Salad)

Ingredients

• 250g dried lentils (you could also used canned lentils, drained and rinsed)
• 3 cloves garlic, minced
• 1–2 hot chilli peppers, seeded and minced (jalapeño or other)
• 45ml red wine vinegar (3 T)
• 45ml olive oil (3 T)
• 1 tsp salt
• freshly ground black pepper

Directions

1. Put lentils in a pot and cover with plenty of water. Cook until soft but not mushy (about 20-30 minutes).
2. While lentils are cooking chop the garlic and chilli pepper. Place in a bowl with remaining ingredients.
3. When lentils are done, drain and rinse well. Add to the bowl with the other ingredients. Toss well. Let stand for at least half an hour for flavours to blend before serving.