Carrot & parsnip lentil salad
This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
This colourful salad is packed full of nutrients, low in calories, filling and tasty hot or cold. Didn’t get carrots and parsnips in your Crop Drop bag this week? It doesn’t matter, most veg would work as an alternative!
Serves 4 as a side salad or 2 as a main
200g Carrots (apron 2-3 carrots)
1 Large parsnip
1 Red onion
2 Cloves of garlic
1/4 tsp Chilli flakes (or more if you’d like to ramp it up!)
1/2 tsp Cumin seeds
200g Green lentils
1/2 Litre hot veg stock
Salt and Pepper
Salad leaves - I used a mixture of rocket, watercress and baby spinach leaves
1tbsp Pomegranate molasses
1. Pre-heat the oven to 180º then peel the carrots and parsnip and chop them up in roughly equal bite size pieces. Peel the garlic cloves and with the flat side of a knife gently crush them. Peel the onion and quarter then place it all in a roasting tin with the chilli flakes, cumin seeds and a good lug of olive oil, seasoning and mix to coat everything. Roast for around 30-40 minutes or until cooked.
2. Whilst the vegetables are roasting, cook the lentils. Add 1/2 litre of water to vegetable stock to a saucepan and heat up, then add the green lentils, on a low heat with the lid on. This should take around 10-15 minutes to cook. When you've cooked them to your preference, if there's still a little water left, drain this away and put them back in the saucepan and cover with a tea towel until the vegetables are cooked.
3. In a large serving dish add the roasted veg and lentils, gently mix in a tablespoon of olive oil, pomegranate molasses and salad leaves and serve. This also works with a crumble of feta…but I think almost everything works with feta!