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Lentil & Soybean Salad with Lemon Parsley Vinaigrette

Makes 8 Servings

Cooking Time: 25 min

Ingredients

1/2 cup green lentils 125 ml
1 can(19 oz) soybeans, rinsed and drained 1 can(540 ml)
2  lemon zest 2 
1/2 cup minced red onions 125 ml
1/2 Tbsp minced garlic 7 ml
1 cup finely chopped red pepper 250 ml
1 cup finely chopped green pepper 250 ml
1 cup finely chopped celery 250 ml
1/4 cup finely chopped chives 60 ml
     
  Vinaigrette  
2 Tbsp lemon juice 30 ml
1 Tbsp rice wine vinegar 15 ml
1 Tbsp soy sauce 15 ml
1 tsp grainy Dijon mustard 5 ml
1 tsp minced garlic 5 ml
1/2 Tbsp finely chopped shallots 7 ml
1/4 tsp crushed fennel seeds 1 ml
1/4 tsp crushed red pepper flakes 1 ml
2 Tbsp chopped fresh Italian parsley 30 ml
1 Tbsp chopped fresh oregano 15 ml
1/4 tsp each salt and ground black pepper 1 ml
1/3 cup canola oil 75 ml

Instructions

Step 1
In a large saucepan, combine lentils with 1 1/2 cups (375 mL) water. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 to 30 minutes. Drain and cool.

Step 2
In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery, and chives. Toss to combine ingredients.

Step 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.

Step 4
Add vinaigrette to salad. Toss and refrigerate for at least 4 hours to allow flavours to develop.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 3/4 cup (175 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 230
Fat / Lipides 13 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 220 mg
Carbohydrates / Glucides 19 g
Fiber / Fibres 5 g
Sugars / Sucres 5 g
Protein Protéines 10 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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