Root veg lentil bowl with herb pistou
About this recipe
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
Tags
Nutrition per Serving
Credits
Esther Clark
BBCGoodFood / Tasty
Rating
5.0 / 5
4 ratings
Directions
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.
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.
Ingredients
Equipment needed
food processor, baking pan, microwave, bowl, oven
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)
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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