Lentil Salad With Shallots & Chili Recipe
SKINNED CHICKEN SAUTEED WITH ONIONS, PEPPERS SEASONED WITH OLIVE OIL AND TOMATOES, CHILI PEPPERS, & SEASONED SPICES (SERVED WITH SIDE OF INJERA)
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Prepare the Lentils
Rinse the green lentils under cold water to remove any debris. Place them in a pot with 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes or until lentils are tender but not mushy. Drain and set aside.
- 2
Sauté Shallots and Chili
While the lentils are cooking, finely chop the shallots and fresh chili peppers. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for about 3-4 minutes until they become translucent. Add the chopped chili peppers and sauté for another 2 minutes.
- 3
Combine Ingredients
Add the cooked lentils to the skillet with the sautéed shallots and chili. Stir to combine. Add in the cherry tomatoes (halved), chopped fresh parsley, salt, black pepper, and lemon juice. Drizzle with the remaining 1 tablespoon of olive oil and toss everything together gently.
- 4
Serve
Transfer the lentil salad to a serving platter. Serve it warm or at room temperature alongside pieces of injera bread.
