1 1/4 c. (about 1/2 lb.) dried lentils
3 tbsp. red wine vinegar
2 tbsp. vegetable oil
1 tsp. salt
Freshly ground black pepper
8 lg. shallot cloves, peeled and cut lengthwise into halves
2 (about 3 inch long) fresh hot chilies

Stem, seed, and cut chilies into strips about 1 inch long and 1/8 inch wide. Caution is advised in the handling of fresh hot chilies.

Place the lentils in a sieve and wash them under cold running water. Then drop them into enough lightly salted boiling water covering them by 2 or 3 inches. Reduce the heat to low, partially cover pan, and simmer for 25 to 30 minutes, or until the lentils are tender but still somewhat firm to the bite. Drain the lentils in a sieve or colander and rinse them under cold running water to cool them quickly. Drain them thoroughly and set them aside.

Combine the vinegar, oil, salt and a few grindings of pepper in a deep bowl and beat them together with a whisk. Drop in the lentils, shallots and chilies, and turn them about with a fork, mixing them well. Taste for seasoning and let the salad marinate at room temperature for at least 30 minutes, stirring gently from time to time.

To serve, mound the lentil salad attractively on a small platter or in a shallow bowl. Traditionally this is served during Lent with bread, sometimes accompanied by fresh vegetables with garlic and ginger. Serves 4 to 6.