Ingredients
1/4
cup lemon juice
3/4
teaspoon salt
2
tablespoons olive or vegetable oil
1/8
teaspoon hot pepper sauce
1
garlic clove, minced
1
cup dried lentils, sorted, rinsed
4
oz. (1 cup) uncooked small shell pasta
1
celery stalk, thinly sliced
1
medium carrot, coarsely shredded (1/3 cup)
1/4
cup chopped fresh parsley
Preparation
In small bowl, combine all dressing ingredients; beat with wire whisk until well blended. Refrigerate.
In medium saucepan, combine lentils and 2 cups water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain; rinse with cold water to cool.
Meanwhile, cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine pasta, lentils and all remaining salad ingredients. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors. If desired, serve on bed of leaf lettuce.
