• 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

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