Lentil, Celery and Ginger Salad with Cucumber Vinaigrette Recipes

Ingredients :

1 large carrot

3 large ripe tomatoes, cored, peeled and seeded

1 cup green lentils (8-9 ounces)

1 small yellow onion

1 celery stalk, finely chopped

1/2 small red onion, finely chopped

1/4 tsp peeled and finely chopped gingerroot

1.5 tbsp lemon juice

1.5 tbsp soy sauce

Freshly ground black pepper

salt

1 English cucumber, peeled, seeded and diced

1 tsp sherry vinegar

1 small branch of fresh dill

1/2 tsp Dijon mustard

1 ounce onion or bean sprouts, for garnish

Bring a medium-sized pot of salted water to a boil. Peel the carrot and cut it lengthwise into 8 strips about 1/8 inch thick, 3/4 inch wide and 5 inches long. Blanch the strips in boiling water for 1 minute and plunge them into cold water. Drain and dry on a cloth or paper towels.

Chop the tomatoes very finely. Drain them in a fine sieve over a bowl. Wash the lentils and cook them gently for 45 minutes in water with 1 small yellow onion. Drain the lentils and cool. Transfer the cooked lentils to a mixing bowl and add the finely chopped celery, red onion, ginger, lemon juice, soy sauce, pepper and salt. Mix together and check the seasoning. Set aside.

Place the diced cucumber in a blender, add the sherry vinegar, dill, Dijon mustard, pepper and salt. Process until very smooth. The lentils can be mounded on the center of a plate, smoothed, topped with tomatoes, and surrounded by the vinaigrette. Garnish with the sprouts and blanched carrot.

Serves 4

#ads

Get your herbs and spices' ingredients here