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Lentil-Rice Salat with Roasted Carrots and Tahini Dressing

Healthy and hearty roasted carrot lentil-rice salad topped with a lemon-tahini dressing. Naturally vegan and gluten-free!
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 473 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup short grain brown rice (200 g)
  • 2/3 cup dry lentils french green (Puy lentils) (135 g)
  • 7-8 medium carrots, peeled and cut into 1 cm thick diagonal slices
  • 1 1/2 tablespoon olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds, roughly crushed with pestle and mortar
  • 1/2 teaspoon paprika (sweet)
  • 1/2 teaspoon ground turmeric
  • sea salt and freshly ground pepper, to taste
  • 1 small red onion, finely chopped
  • 3-4 handfuls Tuscan lacinato kale or spinach leaves, stems removed and chopped into bite-sized pieces
  • Chopped fresh flat-leaf parsley, to garnish (optional)

For the Lemon Tahini Dressing:

  • 8 tablespoons tahini (well-stirred)
  • 2 cloves garlic, minced
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper
  • 125 ml water, plus more as needed

Method

  1. Prepare the rice: In a saucepan, cook the rice (according to the package instructions), in double the amount of water for 35-40 minutes until all water is absorbed.
  2. Prepare the lentils: In a saucepan, cook the lentils (according to the package instructions), with a 3:1 ratio of water to lentils. Bring to a boil, then reduce to a low simmer, cover and cook for 20-25 minutes, until cooked but still firm.
  3. Preheat the oven to 400°F / 200°C. Place carrots, olive oil, cumin, coriander, paprika, turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25 minutes, tossing halfway, until golden and tender.
  4. In a large serving bowl, add the greens. If using Tuscan kale, lightly massage with drizzle of oil to tenderize the leaves. Add the red onion.
  5. To make the dressing, combine all the ingredients in a small bowl and whisk until well combined. If the dressing is thicker than you’d like, whisk in water by the tablespoonful until it reaches the desired consistency.
  6. Add the rice, lentils and carrots to the bowl with the greens. Toss to combine. Drizzle with some of the tahini dressing and garnish with a little chopped parsley.
  7. Serve the remaining tahini dressing on side to be added, as desired.
  8. Serve this lentil rice salad warm, room temperature or cold. Enjoy!

Notes