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1
Bring a pot of water to a boil.
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2
Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long.
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3
(If it is hard to get strips that long, shorter ones can be used.)
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4
Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside.
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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.
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6
Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes.
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7
Drain, remove the onion and let the lentils cool.
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8
When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil.
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9
Mix, adjust seasoning with salt and pepper, and chill.
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10
Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree.
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11
Set aside.
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12
Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip.
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13
Put the cookie cutter on a serving dish and use it as a mold.
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14
Spoon in the lentils and pat firmly.
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15
Gently smooth the tomatoes on top in a thin layer.
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16
Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates.
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17
Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.
