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Marinated Lentil Salad

Photo: Becky Luigart-Stayner; Styling: Jen Rotenstreich
Yield 8 servings (serving size: 2/3 cup)
Tossed with a zesty homemade vinaigrette, lentils make a tasty, satisfying salad.

Ingredients

  • Vinaigrette:
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 186
  • caloriesfromfat 27 %
  • fat 5.5 g
  • satfat 0.7 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 10.5 g
  • carbohydrate 25.1 g
  • fiber 12 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 262 mg
  • calcium 32 mg

How to Make It

  1. To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.

  2. 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.

  3. Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.

Cook's Notes

Cooking the lentils for only 15 minutes preserves their shape and texture.