This is first salad for the salad theme in the South Arm Cooking Club for Seniors. Sydney and Lorna made this salad besides the Island Pork Tenderloin. Lentil is a high in fiber and a great meat substitute for a vegetarian dish.
Cooking the lentils for only 15 minutes preserves their shape and texture. Tossed with a little vinaigrette, they make a tasty and satisfying salad. This recipe is adapted from Cooking Light and it serves 8.
- 3 tablespoons fresh lemon juice
- 3 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped parsnip or turnip
- 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 onions
- 3 tablespoons minced fresh parsley
|Cook the parsnip and carrot in 6 cups of boiling water for 1 minute or until crisp-tender; remove vegetables with a slotted spoon. Cool.|
|Add lentils to the boiling water; bring back to a boil. Reduce heat, and simmer for 15 minutes or until tender.|
|Drain in a colander. Cool.|
|Slice the celery, green onions and mince the parsley.|
|Squeeze the lemon juice for preparing the vinaigrette.|
|Combine the first 6 ingredients for the vinaigrette in a small bowl, stirring with a whisk. Set aside.|
|Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl.|
|Stir in vinaigrette. Marinate at room temperature for at least 20 minutes. Add freshly ground pepper before serving.
Sydney and Lorna, thank you for preparing with nutritious and satisfying Lentil Salad.