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Lentil Salad

 3 cups sprouted lentils
 ½ red onion, minced
 1 young parsnip, shredded
 ½ yellow pepper, minced
 1 TBSP grated orange peel
 ¼ cup tahini
 juice of one lemon (or more)
 pinch cayenne
 Soya sauce to taste or Braggs Amino
 ½ bunch parsley, cleaned, stemmed, minced
 ½ tsp. dried thyme

Combine first five ingredients and set aside.  Blend tahini, lemon, cayenne, and soya sauce with enough water to make a thin dressing.  Mix in remaining herb ingredients.  Combine all and mix well.



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