Lentil, Celery, and Ginger Salad with Cucumber Vinaigrette XP

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Lentil, Celery, and Ginger Salad with Cucumber Vinaigrette

Serves 4

 

1 large carrot

3 large ripe tomatoes, cored, peeled, and seeded

1 cup green lentils (8 to 9 ounces)

1 small yellow onion

1 celery stalk, finely chopped

1/2 small red onion, finely chopped

1/4 teaspoon peeled and finely chopped gingerroot

1 1/2 tablespoons lemon juice

1 1/2 tablespoons soy sauce

Freshly ground black pepper

Salt

1 English cucumber, peeled, seeded, and diced

1 teaspoon sherry vinegar

1 small branch of fresh dill

1/2 teaspoon Dijon mustard

1 ounce onion or bean sprouts, for garnish

 

Bring a medium-sized pot of salted water to a boil. Peel the carrot and

cut it lengthwise into 8 strips about 1/8 inch thick, 3/4 inch wide, 5

inches long. Blanch the strips in boiling water for 1 minute and plunge

them into cold water. Drain and dry on a cloth or paper towel.

 

Chop the tomatoes very finely. Drain them in a fine sieve over a bowl.

Wash the lentils and cook them gently for 45 minutes in water with 1

small yellow onion. Drain the lentils and cool. Transfer the cooked

lentils to a mixing bowl and add the finely chopped celery, red onion,

ginger, lemon juice, soy sauce, pepper, and salt. Mix together and

check the seasoning. Set aside.

 

Place the diced cucumber in a blender, add the sherry vinegar, dill,

Dijon mustard, pepper, and salt. Process until very smooth.

 

The lentils can be mounded on the center of a plate, smoothed, topped

with tomatoes, and surrounded by the vinaigrette. Garnish with the

sprouts and blanched carrot.

 

Serving size = 1 cup, 65 calories, 0.4 gram fat, 0 milligrams

cholesterol, 239.6 milligrams sodium

 

(Eat More Weight Less, by Dr. Dean Ornish, recipe by Hubert Keller)