Ensalada de Lentejas Lentil Salad

Ingredients

• 6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note)
• 1/4 cup sherry vinegar
• 2 tablespoons lemon juice
• Small pinch sugar
• 1 small Anaheim chile, stemmed, seeded, and cut into fine julienne
• 2 cups brown lentils, picked over and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup fruity Spanish olive oil
• 1/2 bunch cilantro, leaves only, finely chopped

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