Ingredients

• 16 ml of green lentils
• 68 ml can soybeans, rinsed and drained
• zest of lemons
• minced red onions
• minced garlic
• 32 ml finely chopped red pepper
• 30 ml finely chopped green peppers
• 30 ml finely chopped celery
• 7 ml finely chopped chives

Source: pulses.org

Directions

• In a large saucepan, combine lentils with 1 ½ cups (375 mL) water. Boil, reduce heat and simmer until lentils are tender, about 25 to 30 minutes. Drain and cool.
• In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery, and chives.
• To prepare vinaigrette: In a separate bowl, combine lemon juice, vinegar, soy sauce, mustard, garlic, shallots, fennel, pepper flakes, parsley, oregano, salt and pepper.
• Add vinaigrette to salad. Refrigerate for at least 4 hours to allow flavours to develop.

Sources: bbcgoodfood, google, 9jafoodie.com, pinchofyum.