Harissa Butternut Lentils
With Cheese and Minty Yoghurt
The quantities provided above are averages only.
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.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Red Onion
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Harissa Paste
1 tin(s)
Brown Lentils
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 bunch(es)
Mint
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Lentils
1 tsp
Sugar for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Halve and peel the onion, then cut each half into 3 wedges.
Pop the diced butternut and onion wedges onto a large baking tray. Drizzle with oil, sprinkle with the chermoula and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Meanwhile, drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the garlic, harissa paste and tomato puree and stir to combine. Cook for 1 min.
Stir the lentils into the frying pan pan. Add the vegetable stock paste and the water for the lentils (see pantry for amount). Add the sugar for the sauce (see pantry for amount).
Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop half the mint into a small bowl. Add the yoghurt and season with salt and pepper. Stir well to combine. Set aside.
When the veg in the oven are cooked, stir them into the pan with the lentils. Drizzle in the honey (see pantry for amount) and add a splash of water if needed. Warm through till piping hot, 2 mins.
Taste the lentils and season with salt and pepper if needed.
Divide the lentils and veg between bowls. Crumble the Greek style salad cheese on top and drizzle over the mint yoghurt. Sprinkle with the remaining mint to finish.
Enjoy!
