Lentil, Celery And Ginger Salad With Cucumber Vinaigrette

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1 cup green lentils (8 to 9 oz.)

1 small onion, quartered

1 large carrot, peeled and cut lengthwise into 8 strips about 5 inches long

3 large ripe tomatoes, cored, peeled, seeded and finely chopped

1 stalk celery, finely chopped

1⁄2 small red onion, finely chopped

1⁄4 tsp. peeled and finely chopped ginger

1 1⁄2 Tbs. fresh lemon juice

1 1⁄2 Tbs. soy sauce

1 medium cucumber, peeled, seeded and diced

1 tsp. sherry vinegar

1 sprig fresh dill

1⁄2 tsp. Dijon mustard

1 oz. bean sprouts, for garnish

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