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Gingered Lentil And Celery Salad
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
- 1carrot
- 3ripe tomatoes, cored, peeled, seeded and minced
- ½pound green lentils
- 1small white onion
- 1rib celery, minced
- ½red onion, minced
- ¼teaspoon ginger, peeled and chopped fine
- ¼cup lemon juice
- 1½tablespoons soy sauce
- 3tablespoons olive oil
- Salt and freshly ground pepper to taste
- 1cucumber, peeled, seeded and diced
- 1tablespoon sherry vinegar
- ½teaspoon Dijon-style mustard
- 1cup alfalfa sprouts
- 8sprigs parsley
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 2½ 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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