Ingredients
-
-
1/4
-
1/4
-
3
-
1/2
-
1/4
-
1/4
-
-
1/2
-
1/2
-
6
-
1 1/2
-
1/2
-
1/3
-
3
Directions
Marinated Lentil Salad,From Cooking Light — this makes a tasty salad, ideal for vegans.,This salad was fun to play with … and with great results. I decided to make it all raw by sprouting the lentils for a couple of days beforehand. Then, I simply shred the parsnip, carrot, onion and parsley all together, added that to the sprouted lentils and added the dressing. For us, this was awesome! Thank you again, Mirj, for a great meal!,Nice light flavor, would recommend using slightly less red wine vinegar than called for and to also toss it occasionally while it marinates as the vinaigrette kept pooling at the bottom of the bowl (marinading the salad bottom but not the top). Adding a little ground thyme or rosemary to the vinaigrette is tasty too.
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Steps
|
1
Done
|
To Prepare Vinaigrette, Combine First 6 Ingredients in a Small Bowl, Stirring With a Whisk. |
|
2
Done
|
Set Aside. |
|
3
Done
|
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
Done
|
Add Lentils; Bring to a Boil. |
|
5
Done
|
Reduce Heat, and Simmer For 15 Minutes or Until Tender; Drain in a Colander. |
|
6
Done
|
Cool. |
|
7
Done
|
Combine Parsnip, Carrot, Lentils, Celery, Onions, and Parsley in a Bowl; Stir in Vinaigrette. |
|
8
Done
|
Marinate at Room Temperature For at Least 20 Minutes. |
