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Marinated Lentil Salad

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Ingredients

Adjust Servings:
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
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 onion
3 tablespoons minced fresh parsley

Nutritional information

188
Calories
49 g
Calories From Fat
5.5 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
166.5 mg
Sodium
25.2 g
Carbs
11.9 g
Dietary Fiber
2.1 g
Sugars
9.7 g
Protein
262g
Serving Size

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Marinated Lentil Salad

Features:
    Cuisine:

    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!

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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