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Roasted Veg and Lentil Jumble

Roasted Veg and Lentil Jumble

with Feta, Toasted Almonds and Herby Drizzle

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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

Tags:Under 600 caloriesVeggie

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Sweet Potato

125 grams

Baby Plum Tomatoes

2 unit(s)


1 sachet

Harissa Paste

100 grams

Feta Cheese


½ unit(s)


1 bunch(es)


1 unit(s)

Brown Lentils

12 grams

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
per serving
per 100g
Energy (kJ)2466 kJ
Energy (kcal)584 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate65 g
of which sugars22.0 g
Protein22 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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!