For the vinaigrette:
- 1/4 cup fresh-squeezed lemon juice
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon vegan sugar
- 1/4 teaspoon black pepper
- 1/2 cup chopped parsnip
- 1/2 cup chopped carrot
- 6 cups boiling water
- 1 and 1/2 cups dried lentils
- 1/2 cup thinly sliced celery
- 1/3 cup thinly sliced green onions
- 3 tablespoons minced fresh parsley
2. To prepare the salad, add the parsnip and carrot to the boiling water and cook for 1 minute, until tender. Remove the vegetables with a slotted spoon.
3. Add the lentils and return to a boil. Reduce heat and simmer for 15 minutes, until tender. Drain over a colander, and let the lentils cool.
4. Combine the lentils in a bowl with the parsnip, carrot, celery, green onions, and parsley. Stir in the vinaigrette and let marinate at room temperature for at least 20 minutes. I gave the salad a touch longer - about 40 minutes before serving.
I served with homemade biscuits, and added Brussels sprouts as an extra veggie to round out the meal.
8 servings (2/3 cup), Calories 186
Though I worried the vinegar and lemon juice would be too strong, the vinaigrette had a nice balance, with tart and astringent flavors tempered by the olive oil. The salad itself was nice, but I found myself wanting a creamy element. The soft, cooked parsnip came closest, so I would blanch the celery too instead of leaving it raw. This salad would be better stuffed in a pita pocket or rolled up in flatbread; it was a touch plain on its own.