 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
From Cooking Light - this makes a tasty salad, ideal for vegans. Ingredients:
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 |
Directions:
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 or until 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.
|
|