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Roasted Veg and Lentil Jumble
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Roasted Veg and Lentil Jumble

Roasted Veg and Lentil Jumble

with Feta, Toasted Almonds and Herby Drizzle

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.

Tags:
Balanced
Veggie
Allergens:
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

125

Baby Plum Tomatoes

12.5

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Aubergine

(May contain Celery)

1

Sweet Potato

2

Garlic Clove

50

Harissa Paste

½

Lemon

1

Ground Cumin

1

Vegetable Stock Powder

1

Lentils

1

Red Onion

1

Coriander

Not included in your delivery

Olive Oil

75

Water for the Lentils

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Nutritional information

Energy (kcal)590 kcal
Energy (kJ)2466 kJ
Fat25 g
of which saturates10 g
Carbohydrate65 g
of which sugars23 g
Protein23 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Chopping
1

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).

Get Roasting
2

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.

Toast the Nuts
3

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!).

Make the Drizzle
4

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.

Lentil Time
5

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

Dish Up
6

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!