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Warm Lentil and Rice Salad with Roasted Carrots and Chickpeas

Warm Lentil and Rice Salad with Roasted Carrots and Chickpeas
Yields6 Servings
Lentils and Rice
 1 cup brown lentils, rinsed
 1 ½ cups brown rice, rinsed
 1 tsp ground turmeric
 1 tsp coconut oil
 salt and pepper, to taste
Roasted Carrots and Chickpeas
 6 large carrots, peeled and cut into thick slices
 3 cups cooked chickpeas
 2 tbsp coconut oil, melted
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp paprika
 ½ tsp ground turmeric
 salt and pepper, to taste
 ¼ cup cilantro, chopped
Cooked Onions and Greens
 1 tbsp coconut oil
 2 onions, thinly sliced
 2 tsp ground cumin
 1 tsp ground coriander
 1 bunch kale (or other leafy green), stems removed and leaves chopped
Lemon Dressing
 ¼ cup fresh lemon juice
 1 tbsp apple cider vinegar
 2 tsp honey
 3 tbsp extra-virgin olive oil
1

To prepare lentils, place rinsed lentils in a medium pot and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer gently, uncovered, for 20-30 minutes until tender. Drain any remaining water. Set aside.

2

To prepare rice, place rinsed rice in a medium pot along with the turmeric, salt, pepper, and coconut oil. Add 2 1/2 cups water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Turn off heat and let stand with lid on for an additional 10 minutes. Remove lid, stir rice, and set aside.

3

To prepare carrots and chickpeas, preheat oven to 400F. Place carrots and chickpeas on a large baking sheet lined with parchment paper and toss with melted coconut oil, spices, salt and pepper. Spread out in a single layer and roast for 30 minutes, stirring twice, until carrots are tender and chickpeas are crisp. Set aside to cool and then toss with chopped cilantro.

4

To prepare onions and greens, heat oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for about 10 minutes, until golden brown. Add the cumin and coriander and stir briefly. Then add the kale and cook until tender, about 5 minutes. Remove from heat and set aside.

5

To prepare dressing, whisk together lemon juice, vinegar, honey, and olive oil.

6

To serve, combine cooked lentils and rice and pour dressing on top. Stir well until the warm grains soak up all of the dressing. Mix in the cooked onions and greens. Serve this mixture topped with the roasted carrots and chickpeas and cilantro. Enjoy!

Ingredients

Lentils and Rice
 1 cup brown lentils, rinsed
 1 ½ cups brown rice, rinsed
 1 tsp ground turmeric
 1 tsp coconut oil
 salt and pepper, to taste
Roasted Carrots and Chickpeas
 6 large carrots, peeled and cut into thick slices
 3 cups cooked chickpeas
 2 tbsp coconut oil, melted
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp paprika
 ½ tsp ground turmeric
 salt and pepper, to taste
 ¼ cup cilantro, chopped
Cooked Onions and Greens
 1 tbsp coconut oil
 2 onions, thinly sliced
 2 tsp ground cumin
 1 tsp ground coriander
 1 bunch kale (or other leafy green), stems removed and leaves chopped
Lemon Dressing
 ¼ cup fresh lemon juice
 1 tbsp apple cider vinegar
 2 tsp honey
 3 tbsp extra-virgin olive oil

Directions

1

To prepare lentils, place rinsed lentils in a medium pot and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer gently, uncovered, for 20-30 minutes until tender. Drain any remaining water. Set aside.

2

To prepare rice, place rinsed rice in a medium pot along with the turmeric, salt, pepper, and coconut oil. Add 2 1/2 cups water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Turn off heat and let stand with lid on for an additional 10 minutes. Remove lid, stir rice, and set aside.

3

To prepare carrots and chickpeas, preheat oven to 400F. Place carrots and chickpeas on a large baking sheet lined with parchment paper and toss with melted coconut oil, spices, salt and pepper. Spread out in a single layer and roast for 30 minutes, stirring twice, until carrots are tender and chickpeas are crisp. Set aside to cool and then toss with chopped cilantro.

4

To prepare onions and greens, heat oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for about 10 minutes, until golden brown. Add the cumin and coriander and stir briefly. Then add the kale and cook until tender, about 5 minutes. Remove from heat and set aside.

5

To prepare dressing, whisk together lemon juice, vinegar, honey, and olive oil.

6

To serve, combine cooked lentils and rice and pour dressing on top. Stir well until the warm grains soak up all of the dressing. Mix in the cooked onions and greens. Serve this mixture topped with the roasted carrots and chickpeas and cilantro. Enjoy!

Warm Lentil and Rice Salad with Roasted Carrots and Chickpeas
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