Spiced Roasted Veg and Harissa Lentil Jumble
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Spiced Roasted Veg and Harissa Lentil Jumble

Spiced Roasted Veg and Harissa Lentil Jumble

with Yoghurt and Greek Style Salad Cheese

This delicious Spiced Roasted Veg and Harissa Lentil Jumble has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:
Under 650 calories
Veggie
Spicy
Allergens:
Sulphites
Celery
Milk

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 unit(s)

Aubergine

(May contain Celery)

1 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

1 carton(s)

Lentils

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Lentils

1 tbsp

Honey

10 grams

Butter

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Nutritional information

Energy (kJ)2350 kJ
Energy (kcal)562 kcal
Fat23.5 g
of which saturates10.1 g
Carbohydrate66.8 g
of which sugars26 g
Protein18.3 g
Salt3.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Sieve
Grater
Large Frying 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 chunks.

Chop the sweet potato into 2cm chunks (no need to peel). 

Get Roasting
2

Pop the sweet potato and aubergine onto a large baking tray. TIP: Use two baking trays if necessary. 

Drizzle with oil, then sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss together.

When the oven is hot, roast on the top shelf until it begins to tender and golden, about 15 mins.

Prep Time
3

Meanwhile, halve the tomatoes. Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).

Simmer your Lentils
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min. 

Stir in the lentils, veg stock paste, water for the lentils and honey (see pantry for both amounts). 

Bring to the boil, then simmer until slightly reduced, 2-3 mins. Season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat.

Jumble It Up
5

When the veg has roasted for 15 mins, turn them over, then add the tomatoes to the tray. Drizzle with a little more oil if needed and roast for another 10-15 mins.

Once roasted, add the veg to the lentil mixture and gently stir to combine.

Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it. 

Finish and Serve
6

Share the roasted veg and lentil jumble between your bowls.

Drizzle over the yoghurt and finish by crumbling over the Greek style salad cheese.

Enjoy!