Gingered Lentil And Celery Salad
Published June 16, 1992
- Total Time
- 1 hour 30 minutes
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Ingredients
1 carrot
3 ripe tomatoes, cored, peeled, seeded and minced
½ pound green lentils
1 small white onion
1 rib celery, minced
½ red onion, minced
¼ teaspoon ginger, peeled and chopped fine
¼ cup lemon juice
1 ½ tablespoons soy sauce
3 tablespoons olive oil
Salt and freshly ground pepper to taste
1 cucumber, peeled, seeded and diced
1 tablespoon sherry vinegar
½ teaspoon Dijon-style mustard
1 cup alfalfa sprouts
8 sprigs parsley
Nutritional analysis per serving (4 servings)
49 grams carbs; 351 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 9 grams fiber; 767 milligrams sodium; 17 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are ⅛-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. 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.
- Step 2
Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
- Step 3
Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
- Step 4
Line the inside of a round cookie cutter 2 ½ to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.
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