Lentil and Soybean Salad with Lemon Parsley vinaigrette

MAKES 8 SERVINGS

½ cup green lentils 1 can (19 oz) soybeans, rinsed and drained 2 tsp lemon zest ½ cup minced red onion ½ tbsp minced garlic 1 cup each finely chopped red and green pepper 1 cup finely chopped celery ¼ cup finely chopped green onion 2 tbsp lemon juice 1 tbsp rice vinegar 1 tbsp sodium reduced soy sauce 1 tsp grainy mustard ½ tbsp minced shallots ¼ tsp each red pepper flakes and crushed fennel seeds 2 tbsp chopped fresh parsley 1 tbsp chopped fresh oregano ¼ tsp each salt and freshly ground pepper 1⁄3 cup canola oil In a large saucepan, combine lentils with 1½ cups water. Bring to a boil, reduce heat and simmer until lentils are tender, about 25-30 minutes. Drain and cool. In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery and green onion. Toss to combine. Prepare vinaigrette: In separate bowl, combine lemon juice, vinegar, soy sauce, mustard, shallots, fennel, pepper flakes, parsley, oregano, salt and pepper. Whisk canola oil into the mixture. Add dressing to salad. Toss and refrigerate for at least 4 hours to allow flavours to develop.