Merinated Lentil Salad

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Marinated Lentil Salad

 

Vinaigrette

1/4 cup fresh lemon juice

1/4 cup red wine vinegar (or apple cider 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 parsnips

1/2 cup chopped carrots

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

 

 

1.To prepare vinaigrette, combine first 6 ingredients in a small bowl,

stirring with a whisk.

 

2.Set aside.

 

3.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.

 

4.Add lentils; bring to a boil.

 

5.Reduce heat, and simmer for 15 minutes oruntil tender; drain in a

colander.

 

6.Cool.

 

7.Combine parsnip, carrot, lentils, celery, onions, and parsley in a

bowl; stir in vinaigrette.

 

8.Marinate at room temperature for at least 20 minutes.