Roasted Parsnip & Spicy Lentil Salad

Name: Roasted Parsnip & Spicy Lentil Salad
Ingredients: 1 cup yoghurt dressing; salt and freshly ground black pepper; ½ cup fresh coriander leaves or mint; ½ cup fresh coriander leaves or mint; ½ cup fresh italian parsley; 2 tsp ground cumin; salt and freshly ground black pepper; Drizzle of olive oil; juice of ½ a lemon; 2 large handfuls of baby spinach leaves; 1 medium carrot, peeled trimmed, cut into 3, then cut lengthways; 2 medium kumara, peeled and cut into 2cm chunks; ¼ cup (60 ml) olive oil; 2 parsnips, peeled, trimmed and cut into 3, then cut lengthways; 1 tbsp curry powder; 2 tsp cumin seeds; 2 medium kumara, peeled and cut into 2cm chunks; 1 tsp dried chilli flakes; 1½ cups (300 g) brown or green lentils; ¼ cup (60 ml) sweet chilli sauce; 1½ cups (300 g) brown or green lentils

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

1½ cups (300 g) brown or green lentils
¼ cup (

Side dish
Gluten-free
Vegetarian

Method

Preheat oven to 180°C.

Cook the lentils.

In a small bowl mix together the sweet chilli sauce and olive oil.

Prepare the root vegetables and place in a bowl. Pour over the sweet chilli and oil, stirring to coat. Once an even co