top of page

ROOT VEG LENTIL BOWL

ROOT VEG LENTIL BOWL

Download • Save • Print

Ingredients

600g leftover root veg (carrots and parsnips work METHOD well)

1 tbsp rose harissa

3 tbsp rapeseed oil

150g baby spinach

1⁄2 small bunch of coriander

1⁄2 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)

Preparation

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 1⁄2 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.


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.


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.

bottom of page