![Curried Lentil, Brown Rice & Parsnip Salad [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Curried-Lentil-Brown-Rice-Parsnip-Salad-vegan-by-The-Flexitarian-v8-300x300.jpg)
Curried Lentil, Brown Rice & Parsnip Salad [vegan]
A light curry dressing gives this vegan Curried Lentil, Brown Rice & Parsnip Salad some delicious flavours.
Equipment
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