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 Spiced Roasted Veg and Harissa Lentil Jumble is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

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


serving amount

1 unit(s)


(May contain Celery)

1 unit(s)

Red Onion

1 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

1 carton(s)


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


10 grams



Nutritional information

Energy (kJ)2438 kJ
Energy (kcal)583 kcal
Fat22.8 g
of which saturates9.6 g
Carbohydrate73.2 g
of which sugars30.8 g
Protein22.2 g
Salt3.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Frying Pan


Prep the Veg

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then halve lengthways. Cut into roughly 3cm chunks.

Halve and peel the red onion. Cut one half into 3 wedges and thinly slice the other half. 

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

Get Roasting

Pop the sweet potato, aubergine and onion wedges 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 go tender and golden, about 15 mins.

Fry the Onion

Meanwhile, halve the tomatoes. Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).

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

Once hot, add the sliced onion and cook, stirring occasionally, until softened, 5-6 mins.

Simmer your Lentils

Once softened, add the garlic and harissa paste (add less if you'd prefer things milder) to the onion. 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

When the veg has roasted for 15 mins, turn them over, then add the tomatoes to the same 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

Share the roasted veg and lentil jumble between your bowls.

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