Curried Lentil, Brown Rice & Parsnip Salad [vegan]

Name: Curried Lentil, Brown Rice & Parsnip Salad [vegan]
Prep time: 15 min
Total time: 30 min
Ingredients: 175g green lentils [6oz / US 1cup]; 150g brown rice [5.3 oz / US 3/4 cup]; 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

Published on October 29, 2016 | In English | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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

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

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

175g green lentils [6oz / US 1cup]
150g brown rice [5.3 oz / US 3/4 cup]
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 parsnips and cut them in quarters lengthways.
Place 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 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.