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Root veg lentil bowl with herb pistou

Root veg lentil bowl with herb pistou served in a bowl

Root veg lentil bowl with herb pistou

Name: Root veg lentil bowl with herb pistou
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 600g leftover root veg (carrots and parsnips work well); 1 tbsp rose harissa; 3 tbsp rapeseed oil; 150g baby spinach; ½ small bunch of coriander; ½ small bunch of mint; 1 small garlic clove; 30g mixed nuts toasted and cooled; 1 lemon zested and juiced; cooked puy lentils (or 2 x 250g pouches)

Esther Clark

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Serves 4

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4.7 out of 5.12 ratingsRate

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Give your leftover Christmas veg a healthy makeover with this meal in a bowl. Packed with lentils, spinach and herbs, it's filling and flavourful. Try it with carrots or parsnips

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g leftover root veg

(carrots and parsnips work well)
1 tbsp rose harissa
3 tbsp rapeseed oil
150g baby spinach
½ small bunch of coriander
½ small bunch of mint
1 small garlic clove
30g mixed nuts

toasted and cooled
1 lemon

zested and juiced
cooked puy lentils

(or 2 x 250g pouches)

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Nutrition: Per serving

kcal421
fat16g
saturates2g
carbs43g
sugars11g
fibre16g
protein18g
salt1.5g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.
step 2

Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.
step 3

Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

Recipe from Good Food magazine, December 2019

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A star rating of 4.7 out of 5.12 ratings

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