Gingered Lentil And Celery Salad

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 Information

  • Nutritional analysis per serving (4 servings)

    349 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 16 grams protein; 369 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-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.
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.
3. Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
4. Line the inside of a round cookie cutter 2 1/2 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.