Yamiser Selatta (Lentil Salad)

1-1/2 cups dry lentils
1 onion, chopped
3 cloves garlic, peeled and minced
2 tbsp. vinegar
1/2 tsp. red pepper flakes
6 tbsp. peanut oil or olive oil
5 cups water
Salt and black pepper to taste

Rinse lentils in a colander. Pour lentils in a Dutch oven. Add water and place on medium heat. Let boil and then reduce heat to low. Simmer until tender, not mushy (about 40 minutes). Drain lentils in colander.

In a medium bowl, combine onion, vinegar, oil, garlic and red pepper flakes. Add lentils, salt and black pepper. Stir well. Set aside for 1 hour at room temperature.