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Marinated Sprouted Lentil Salad


Ingredients:
  • 1/4  cup  lemon juice
  • 1/4  cup  red wine vinegar
  • 3  tablespoon  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 carrots
  • 6  cup  boiling water
  • 1 1/2  cup  uncooked sprouted green lentils
  • 1/2  cup  thinkly sliced celery
  • 1/3  cup  thinly sliced green onions
  • 3  tablespoon  minced fresh parsley
Directions:
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.

To prepare the salad, cook the parsnip and carrots in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add sprouted lentils; bring to a boil. Reduce heat, and simmer for approx. 12-15 minutes or until tender; drain in a colander. Cool. Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.

Serves 6-8

 
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