Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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. cool. combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. marinate at room temperature for at least 20 minutes.

Target recipe: place the lentils, barley, and chickpeas in a large bowl with enough water to cover generously, and soak overnight. drain and transfer to a large salad bowl. add the tomatoes, pea pods, and cilantro. add the oil and salt and pepper to taste. toss. optional: you can add other raw vegetables, as desired, such as sun-dried tomatoes, corn, avocado, etc.