Spiced Roasted Veg and Harissa Lentil Jumble
with Yoghurt and Greek Style Cheese
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 harissa. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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)
Aubergine
(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)
Lentils
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Vegetable Stock Paste
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
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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.
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!
