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

Curried Lentil, Brown Rice & Parsnip Salad [vegan]

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] by The Flexitarian

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
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Salads
Cuisine English
Servings 6 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
(Switch on to prevent your screen from going dark)

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/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try lentil salads

Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian] by The Flexitarian

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

Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian] by The Flexitarian

ROASTED CAULIFLOWER & LENTIL SALAD WITH POMEGRANATE DRESSING [VEGETARIAN]

High Protein Salad In A Jar [vegetarian] [gluten free] by The Flexitarian

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

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Recipe October 29, 2016 · Created by: The Flexitarian Leave a Comment

Previous Post: « Butternut Squash, Spinach & Goat Cheese Quiche [vegetarian]
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