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Roasted Veg and Lentil Jumble
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Roasted Veg and Lentil Jumble

Roasted Veg and Lentil Jumble

with Greek Style Salad Cheese and Pesto

A customer favourite, this Roasted Veg and Lentil Jumble is a tried-and-tested recipe that always wins with a crowd.

Tags:
Under 650 calories
Veggie
Allergens:
Milk
Celery

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

1

Aubergine

(May contain Celery)

1

Red Onion

1

Sweet Potato

125

Baby Plum Tomatoes

2

Garlic Clove

1

Ground Cumin

50

Harissa Paste

100

Greek Style Salad Cheese

(Contains Milk)

1

Lentils

10

Vegetable Stock Paste

(Contains Celery)

32

Fresh Pesto

(Contains Milk)

Not included in your delivery

75

Water for the Lentils

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Nutritional information

Energy (kcal)602 kcal
Energy (kJ)2520 kJ
Fat26.5 g
of which saturates9.4 g
Carbohydrate64.2 g
of which sugars22.8 g
Protein20.4 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Baking Tray
Grill Pan

Instructions

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Cut 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).

Get Roasting
2

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 using your hands.
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.

Finish the Prep
3

Meanwhile, crumble the Greek style salad cheese into small pieces. Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced onion and cook until soft, 5-6 mins, stirring occasionally.

Simmer the Lentils
4

Once softened, add the garlic and ground cumin to the onion, then stir and cook for 1 min more.
Stir in the veg stock paste and water for the lentils (see ingredients for amount). Bring to the boil, then simmer until the water has reduced by half, 2-3 mins.
Stir through the lentils and cook for 2-3 mins more, then remove from the heat.

Jumble It Up
5

Once the veg has roasted, add to the lentil mixture and gently stir to combine. Taste and season with salt and pepper if needed.

Finish and Serve
6

Share the roasted veg and lentil jumble between your bowls with the Greek style salad cheese sprinkled on top.
Dollop the pesto all over to finish. Enjoy!