3 cups water
1 cup brown lentils, picked over (to remove pebbles)
2 large carrots, peeled and sliced into coins
2 large parsnips, peeled and sliced into coins
1/2 cup minced red onion, divided
1/2 cup dried currants
2 large beets, peeled and diced
1 cup rice wine vinegar
1/3 cup chopped fresh dill
3 tablespoons sugar
2 cloves garlic, minced
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
12 cups cleaned mesclun lettuce
4 ounces feta cheese, crumbled (about 1/2 cup)
1. Combine water, lentils, carrots, parsnips and 1/4 cup onion in a large saucepan. Bring just to a boil. Reduce heat to low and partially cover; simmer 15 minutes, or until lentils and vegetables are tender. Drain; transfer to salad bowl. Toss with remaining onion and currants.
2. Steam beets for 10 minutes. Let cool.
3. Combine vinegar, dill, sugar and garlic in a small bowl. Whisk until sugar is dissolved. Whisk in oil. Pour 2/3 of dressing over lentil mixture and toss to combine. Add salt and pepper.
4. Divide mesclun among six large plates. Drizzle with an equal portion of remaining dressing. Top with an equal portion of warm lentil mixture, beets and feta cheese.