Roasted Veg and Lentil Jumble

Roasted Veg and Lentil Jumble

with Feta, Toasted Almonds and Herby Drizzle

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The nature of a jumble is to mix all the ingredients for a beautiful blend of flavours. Our roasted veg and lentil variation is a Middle-Eastern inspired dish made with sweet and fragrant spices and a slight kick of heat thanks to the chilli. Sweet potato, aubergine and tomatoes are a great match for the earthy and nutty flavour of lentils. Finish off with a sprinkling of tart feta mixed with lemon and toasted almonds.

Preparation Time45 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Sweet Potato

1 unit(s)

Baby Plum Tomatoes

2 unit(s)


50 grams

Rose Harissa Paste


1 block(s)

Feta Cheese


½ unit(s)


1 bunch(es)


1 unit(s)


½ pot(s)

Flaked Almonds


1 pot(s)

Ground Cumin

1 sachet

Vegetable Stock Powder


Not included in your delivery

1.5 tbsp

Olive Oil

75 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate65 g
of which sugars24.0 g
Dietary Fiber7 g
Protein23 g
Salt3.55 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Trim the aubergine, then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. Halve and peel the onion. Cut one half into 3 wedges, thinly slice the other half. Chop the sweet potatoes into 2cm chunks (no need to peel!). Halve the tomatoes. Peel and grate the garlic (or use a garlic press).


Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP Use two trays if you need to. Drizzle with olive oil then add the harissa paste. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until tender and golden, 25-30 mins. Halfway through cooking, turn the veg, then add the tomatoes to the tray to roast for the remaining 10-15 mins.


Meanwhile, crumble the feta into small pieces. Zest the lemon, cut into wedges. Finely chop the coriander (stalks and all), drain and rinse the lentils in a sieve. Heat a large frying pan over medium heat (no oil!). Once hot, add the flaked almond and toast until lightly brown, 2-3 mins, stirring regularly (don't take your eye off them!). Remove the almonds to a bowl and set aside (we'll use the pan again in a second!).


Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper. Add the coriander and mix together. Set aside.


Heat a drizzle of oil in the frying pan on medium high heat, add the sliced onion and cook until soft, 5-6 mins, stir occasionally. Add the garlic and ground cumin to the onion, stir and cook for 1 minute. Pour in the water (see ingredient for amount) and stir in the veg stock powder. Bring to the boil, simmer until the water has reduced by half, 2-3 mins. Stir in the lentils cook for 2-3 mins, then remove from the heat


Once the veg has finished cooking, remove from the oven and add the vegetables to the lentil pan. Add the lemon zest to the pan and mix everything together. Serve into large bowls, with the feta and toasted almonds sprinkled on top. Spoon over the herby drizzle. Serve any remaining lemon wedges on the side. Enjoy!