Lentil Salad

Lentil Salad with Chiles

Lentil Salad With Chiles

Ingredients

Makes 4 servings

• 1 cup brown lentils, picked over, rinsed and drained
• 4 ripe plum tomatoes, chopped
• 2 celery ribs, cut into 1/4-inch slices
• 1 or 2 hot or mild chiles, seeded and minced
• 1/3 cup chopped green onions
• 2 tablespoons chopped fresh parsley
• 4 tablespoons olive oil
• 2 tablespoons sherry or balsamic vinegar Salt and freshly ground black pepper

Method

1. Bring a medium saucepan of salted water to boil over high heat
2. Add the lentils, return to a boil, then reduce to low
3. Cover and cook until the lentils are tender, about 40 minutes
4. Drain the lentils well and transfer to a large bowl
5. Add the tomatoes, celery, chiles, green onions, parsley, oil and vinegar
6. Season with salt and pepper to taste, toss well to combine and serve