Name: Curried Lentil, Brown Rice & Parsnip Salad [vegan]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 175 g green lentils; 150 g brown rice; 5 parsnips; 1/2 large pomegranate; bunch of fresh coriander; 1 tsp mild curry powder; 1 tsp ground cumin; 2 Tbsp red wine vinegar; 6 Tbsp extra virgin olive oil; 1 1/2 tsp Dijon mustard; 1 garlic clove - crushed; 2 shallots - finely sliced; 1 Tbsp maple syrup; Juice of 1/2 to 1 lemon - according to taste; salt & pepper; olive oil

5 from 1 vote

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A light curry dressing gives this vegan Curried Lentil, Brown Rice & Parsnip Salad some delicious flavours.

Curried Lentil, Brown Rice & Parsnip Salad [vegan] by The Flexitarian

Bursting with goodness and protein, this is an easy Autumn or Winter salad to enjoy warm or at room temperature.

If you love lentil salad, another must-try lentil recipe is my lentil tabbouleh salad. So light and refreshing!

Curried Lentil, Brown Rice & Parsnip Salad [vegan]

A light curry dressing gives this vegan Curried Lentil, Brown Rice & Parsnip Salad some delicious flavours.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15

Cook Time 30

Total Time 45

Course Salads

Cuisine English

Servings people

Calories 455 kcal

Equipment

oven tray

2 saucepans

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

175 g green lentils
150 g brown rice
5 parsnips
1/2 large pomegranate
bunch of fresh coriander
1 tsp mild curry powder
1 tsp ground cumin
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
1 1/2 tsp Dijon mustard
1 garlic clove – crushed
2 shallots – finely sliced
1 Tbsp maple syrup
Juice of 1/2 to 1 lemon – according to taste
salt & pepper
olive oil

Instructions

Preheat the oven to 200ºC/400ºF/Fan 180ºC/Gas Mark 6
Peel the parsnips and cut them in quarters lengthways.
Place the parsnips on a roasting tray, drizzled with some olive oil.
Roast in the oven for 20-30 mins until golden and tender.
Heat some water into 2 saucepans. When water is boiling add lentils to one saucepan and brown rice to the other. Cook for 15- 20 mins until cooked. Lentils and brown rice should still have a bite.
Drain well. Place lentils and brown rice in a salad bowl.
Make the dressing by mixing together Dijon mustard, oil, vinegar, cumin, curry powder, crushed garlic and maple syrup. Season to taste with lemon juice, salt and pepper.
Toss lentils and brown rice in dressing. Add roasted parsnip, pomegranate seeds, finely sliced shallots and finely chopped coriander. Adjust seasoning with lemon juice, salt and pepper.
Serve warm or at room temperature.

Nutrition

Serving: 250gCalories: 455kcalCarbohydrates: 68gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 34mgPotassium: 938mgFiber: 17gSugar: 13gVitamin A: 20IUVitamin C: 27mgCalcium: 87mgIron: 4mg

Find this recipe online:

Curried Lentil, Brown Rice & Parsnip Salad [vegan]

https://theflexitarian.co.uk/recipe-items/curried-lentil-brown-rice-parsnip-salad-vegan/

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I cannot wait to see your posts!

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LENTIL & GRAPE SALAD WITH FETA, MINT & HAZELNUT [VEGETARIAN]

ROASTED CAULIFLOWER & LENTIL SALAD WITH POMEGRANATE DRESSING [VEGETARIAN]

HIGH PROTEIN SALAD IN A JAR [VEGETARIAN] [GLUTEN FREE]

Curried Lentil, Brown Rice & Parsnip Salad [vegan]