1/4 Fresh Lemon Juice
1/4 Red Wine Vinegar
3 Olive Oil
1/2 Salt
1/4 Sugar
1/4 Black Pepper
1/2 Parsnip
1/2 Carrot
6 Boiling Water
1 1/2 Dried Lentils
1/2 Celery
1/3 Green Onion
3 Fresh Parsley


To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
Set aside.
To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
Add lentils; bring to a boil.
Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
Marinate at room temperature for at least 20 minutes.