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.
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.
Baby Plum Tomatoes
Greek Style Salad Cheese(ContainsMilk)
Vegetable Stock Paste(ContainsCelery)
Water for the Lentils
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 and 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 baking trays if necessary. Drizzle with olive oil then add the harissa paste. Season with salt and pepper and toss to coat. When your oven is hot, roast on the top shelf until tender and golden, 25-30 mins. Halfway through, turn the veg, then add the tomatoes to the tray to roast for the remaining 10-15 mins.
Meanwhile, crumble the Greek style salad cheese into small pieces. Zest and cut the lemon 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 almonds and toast until lightly brown, 2-3 mins, stirring regularly. TIP: Watch them like a hawk as they can burn easily. Transfer the almonds to a bowl and set aside.
Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for both amounts). 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, stirring occasionally. Add the garlic and ground cumin to the onion, stir and cook for 1 min. Pour in the water (see ingredients for amount) and stir in the veg stock paste. Bring to the boil, then simmer until the water has reduced by half, 2-3 mins. Stir in the lentils and cook for 2-3 mins, then remove from the heat.
Once the veg has finished cooking, remove from the oven and add to the lentils. Add the lemon zest to the pan and mix everything together. Serve into large bowls with the Greek style salad cheese and toasted almonds sprinkled on top. Spoon over the herby drizzle and serve with any remaining lemon wedges alongside. Enjoy!