Total Time
25mins
Prep 10 mins
Cook 15 mins

From Cooking Light -- this makes a tasty salad, ideal for vegans.

Ingredients Nutrition

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.
Most Helpful

3 5

This wasn't bad but I did feel it was a little bland. Something is missing, in my opinion, but I'm not sure what. However, it is easy to make, very healthy and I think with a couple more spices or herbs it could be really special.

4 5

5 5

This salad was fun to play with ... and with great results. I decided to make it all raw by sprouting the lentils for a couple of days beforehand. Then, I simply shred the parsnip, carrot, onion and parsley all together, added that to the sprouted lentils and added the dressing. For us, this was awesome! Thank you again, Mirj, for a great meal!