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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Chef's Notes

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

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