Lentil, Celery and Ginger Salad with Cucumber Vinaigrette Recipe

Name: Lentil, Celery and Ginger Salad with Cucumber Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentils (8 to 9 oz.); 1 small onion, quartered; 1 large carrot, peeled and cut lengthwise into 8 strips about 5 inches long; 3 large ripe tomatoes, cored, peeled, seeded and finely chopped; 1 stalk celery, finely chopped; 12 small red onion, finely chopped; ¼ tsp. peeled and finely chopped ginger; 1 1/2 Tbs. fresh lemon juice; 1 12 Tbs. soy sauce; 1 medium cucumber, peeled, seeded and diced; 1 tsp. sherry vinegar; 1 sprig fresh dill; 1/2 tsp. Dijon mustard; 1 oz. bean sprouts, for garnish

Servings: persons

1 cup green lentils (8 to 9 oz.)
1 small onion, quartered
1 large carrot, peeled and cut lengthwise into 8 strips about 5 inches long
3 large ripe tomatoes, cored, peeled, seeded and finely chopped
1 stalk celery, finely chopped
12 small red onion, finely chopped
¼ tsp. peeled and finely chopped ginger
1 1/2 Tbs. fresh lemon juice
1 12 Tbs. soy sauce
1 medium cucumber, peeled, seeded and diced
1 tsp. sherry vinegar
1 sprig fresh dill
1/2 tsp. Dijon mustard
1 oz. bean sprouts, for garnish

1
Bring large saucepan of water to a boil.
2
Add lentils and onion.
3
Reduce heat and simmer until lentils are tender, about 45 minutes.
4
Meanwhile, bring medium pot of lightly salted water to a boil.
5
Add carrot strips and cook 1 minute.
6
Remove with slotted spoon and plunge into cold water.
7
Drain and pat dry.
8
In fine sieve over medium bowl, drain tomatoes; set aside.
9
Drain lentils and cool.
10
Discard onion.
11
Transfer lentils to medium bowl and add celery, red onion, ginger, lemon juice, soy sauce, and salt and pepper to taste.
12
Mix well and set aside.
13
In food processor, combine cucumber, vinegar, dill, mustard, and salt to taste.
14
Process until mixture is smooth.
15
Spoon lentils into mound in center of serving plates.
16
Top each with tomatoes and carrots.
17
Drizzle with cucumber dressing and garnish with sprouts.

190

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup green lentils (8 to 9 oz.), 1 small onion, quartered, 1 large carrot, peeled and cut lengthwise into 8 strips about 5 inches long, 3 large ripe tomatoes, cored, peeled, seeded and finely chopped, and more.

Yes, Lentil, Celery and Ginger Salad with Cucumber Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil, Celery and Ginger Salad with Cucumber Vinaigrette

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