Lentil and Soybean Salad with Lemon Parsley Vinaigrette


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


  1. Cook lentils and soybeans according to package.
  2. In a stainless steel bowl, mix all ingredients together and allow marinating for 4 hours.
  3. 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

  1. 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.