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Roasted Veg and Lentil Jumble

Roasted Veg and Lentil Jumble

with Greek Style Salad Cheese and Pesto

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

Tags:VeggieUnder 650 calories

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)


1 unit(s)

Red Onion

1 unit(s)

Sweet Potato

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

1 sachet

Ground Cumin

1 sachet

Harissa Paste

100 grams

Greek Style Salad Cheese


1 pack(s)

Brown Lentils

10 grams

Vegetable Stock Paste


32 grams

Fresh Pesto


Not included in your delivery

75 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat26.2 g
of which saturates10.4 g
Carbohydrate63.4 g
of which sugars22.6 g
Protein19.9 g
Salt3.44 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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).


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.


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.


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.


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


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!