Roasted Veg and Lentil Jumble
with Feta, Toasted Almonds and Herby Drizzle
This HelloFresh recipe of Veg & Lentil Jumble with Feta & Almonds is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day
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.
Ingredients
100
Feta Cheese
125
Baby Plum Tomatoes
12.5
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Sweet Potato
2
Garlic Clove
50
Harissa Paste
½
Lemon
1
Ground Cumin
1
Bell Pepper
(May contain Celery)
1
Vegetable Stock Powder
1
Lentils
1
Red Onion
1
Coriander
Not included in your delivery
Olive Oil
75
Water for the Lentils
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips.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, pepper strips 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!
