Lentil and Soybean Salad with Lemon Parsley Vinaigrette Featured

Lentil and Soybean Salad with Lemon Parsley Vinaigrette

Recipe courtesy of Canadian Pulse Industry



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


  1. 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.
  2. In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery, and chives. Toss to combine ingredients.
  3. 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.
  4. Add vinaigrette to salad. Toss and refrigerate for at least 4 hours to allow flavours to develop.