Lentil and Soybean Salad with Lemon Parsley Vinaigrette
For 8 Serving(s)
125 ml green lentils
540 ml can soybeans, rinsed and drained
zest of 2 lemons
125 ml minced red onions
7 ml minced garlic
250 ml finely chopped red pepper
250 ml finely chopped green peppers
250 ml finely chopped celery
60 ml finely chopped chives
Lemon Parsley Vinaigrette
30 ml lemon juice
15 ml rice wine vinegar
15 ml soy sauce
5 ml grainy Dijon mustard
5 ml minced garlic
7 ml finely chopped shallots
1 ml crushed fennel seed
1 ml crushed red pepper flakes
30 ml chopped fresh Italian parsley
15 ml chopped fresh oregano
1 ml each salt and ground black pepper
75 ml canola oil
In a large saucepan, combine lentils with 1 ½ cups (375 mL) water. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 to 30
minutes. Drain and cool.
In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery, and chives. Toss to combine ingredients.
To prepare vinaigrette: In a separate bowl, combine lemon juice, vinegar, soy sauce, mustard, garlic, shallots, fennel, pepper flakes, parsley, oregano,
salt and pepper. Whisk canola oil into the mixture to form an emulsification.
Add vinaigrette to salad. Toss and refrigerate for at least 4 hours to allow flavours to develop.