Ingredients:
11/2 cups lentils, cooked
¾ cup soybeans, cooked
2 ea lemon zest
½ cup red onions, minced
½ tbsp garlic, minced
1 cup red pepper, small dice
1 cup green peppers, small dice
1 cup celery, small dice
¼ cup chives, finely chopped
Directions:
- Cook lentils and soybeans according to package.
- In a stainless steel bowl, mix all ingredients together and allow marinating for 4 hours.
- Season to taste.
Lemon Parsley Vinaigrette
2 tbsp lemon juice
1 tbsp rice wine vinegar
1 tsp Dijon Mustard, grainy
1 tsp garlic, minced
1 ½ tsp shallots, minced
¼ tsp fennel seed, crushed
¼ tsp red pepper flakes
1/3 cup canola oil
2 tbsp italian parsley, chopped
1 tbsp soy sauce
1 tbsp chopped oregano
Salt and Pepper to taste
- In a stainless steel bowl, mix all ingredients except the canola oil together with a whisk. Slowly add the oil into the mixture to form an emulsification. Reserve in the fridge until needed.
Note: Cooked lentils should have a creamy center when cooked properly. When you add an acid to the lentils (such as a vinegar or lemon juice), it will toughen them.