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Roasted Veggie & Lentil Jumble

Roasted Veggie & Lentil Jumble

with Feta, Toasted Almonds and Herby Drizzle

Balanced
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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.

Tags:Under 600 calories
Allergens:MilkNutsCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
serving amount
2
4
6

1 unit(s)

Aubergine

1 unit(s)

Red Onion

1 unit(s)

Small Sweet Potato

1 punnet(s)

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

1 pot(s)

Ras-el-Hanout

1 pinch

Chilli Flakes

1 block(s)

Feta Cheese

(ContainsMilk)

½ unit(s)

Lemon

1 bunch(es)

Coriander

1 pack(s)

Brown Lentils

½ bag(s)

Flaked Almonds

(ContainsNuts)

1 pot(s)

Ground Cumin

1 sachet

Vegetable Stock Powder

(ContainsCelery)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1937 kJ
Energy (kcal)463 kcal
Fat18.0 g
of which saturates9.0 g
Carbohydrate53 g
of which sugars21.0 g
Protein20 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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, 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).

2

Pop the sweet potato, aubergine and onion wedges onto a large baking tray. Drizzle with olive oil then sprinkle over the ras al hanout and a pinch of chilli flakes (careful they're hot!). 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.

3

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!).

4

Squeeze the lemon juice into a bowl and add a glug of olive oil. Season with salt and pepper. Add the coriander and mix together. Set aside.

5

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.

6

Once the veg has finished cooking, remove from the oven and tip the lentils into the tray. Add the lemon zest to the tray and mix everything together. Serve into large bowls, with the feta and toasted almonds sprinkled on top. Spoon over the herby drizzle and add another pinch of chilli if you want to! Serve any remaining lemon wedges on the side. Enjoy!