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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the remaining tahini dressing on side to be added, as desired.
- Serve this lentil rice salad warm, room temperature or cold. Enjoy!
Nutrition
Notes
- I like to serve this salad slightly warm or at room temperature.
- I serve this salad with quite a bit of dressing as some prefer just a drizzle and others quite a lot. Any leftovers of the dressing can be stored in the fridge up to 1 week. This dressing is great over roasted vegetables such as carrots or cauliflower, or tossed together with a salad made from hearty winter greens.
- Turmeric powder has a warm, bitter, pepper-like flavour. It is a powerful anti-inflammatory and an antioxidant. It can be skipped if you don't have on hand, or aren't a fan of its taste.