Tossed with a zesty homemade vinaigrette, lentils make a tasty, satisfying salad.
1/4 cup fresh lemon juice
1/4 cup red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped parsnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
3 tablespoons minced fresh parsley
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.
To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool.
Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.
Cooking the lentils for only 15 minutes preserves their shape and texture.