Gingered Lentil And Celery Salad

1. 1

   Bring a pot of water to a boil.

2. 2

   Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long.

3. 3

   (If it is hard to get strips that long, shorter ones can be used.)

4. 4

   Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside.

5. 5

   Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.

6. 6

   Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes.

7. 7

   Drain, remove the onion and let the lentils cool.

8. 8

   When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil.

9. 9

   Mix, adjust seasoning with salt and pepper, and chill.

10. 10

    Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree.

11. 11

    Set aside.

12. 12

    Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip.

13. 13

    Put the cookie cutter on a serving dish and use it as a mold.

14. 14

    Spoon in the lentils and pat firmly.

15. 15

    Gently smooth the tomatoes on top in a thin layer.

16. 16

    Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates.

17. 17

    Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

* Per serving · 4 servings · Values may vary.