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Light Lentil Salad cooks the lentils, celery, and carrot together in vegetable stock, so the vegetables become part of the cooking liquid rather than a raw garnish.

Lemon juice is added after the pot comes off the heat. The acidity brightens the cooked lentils without interfering with the simmering stage, while parsley is saved until the mixture has cooled.

Watch the liquid as the lentils cook. Add extra water if the pot begins to dry before the lentils are soft.

Ingredients

• 1 cup green or brown lentils
• 1 cup celery, diced
• 1/2 cup carrots, diced
• 1 1/2 cups vegetable stock
• 1/4 cup lemon juice
• 1/2 teaspoon salt, or to taste
• 1/2 cup fresh parsley, chopped

Method

Combine the lentils, celery, carrots, and vegetable stock in a large pot. Bring to a boil, reduce to a simmer, and cook until the lentils are soft, about 20 minutes, adding water if the liquid dries out too quickly. Remove from the heat, transfer to a bowl, and stir in the lemon juice. Let cool, then add the salt and parsley, toss, and serve. Makes 4–6 servings.