Herb & Root Vegetable Lentil Bowl
Ingredients
- 600 g leftover root vegetables carrots, parsnips etc., cut into even chunks
- 1 tablespoon harissa paste
- 3 tablespoons canola oil
- 150 g baby spinach
- ยฝ small bunch coriander
- ยฝ small bunch mint
- 1 small clove garlic
- 30 g mixed nuts toasted and cooled
- Zest and juice of 1 lemon
- 400 g lentils canned, rinsed and drained
- 200 g natural yoghurt
- Sea salt flakes and freshly ground black pepper to season
Instructions
- Toss the root vegetables with the harissa paste and ยฝ tablespoon canola oil. Season with sea salt flakes and freshly ground black pepper.
- Preheat the air fryer to 180ยฐC.
- Air fry the vegetables for 20 to 25 minutes.
- Add the spinach and 1 tablespoon water during the last 5 minutes of cooking.
- Place the remaining 2ยฝ tablespoons canola oil, herbs, garlic, nuts and lemon zest in a blender or food processor and blend until smooth.
- Stir through the lemon zest and juice.
- Stir the lentils into the mixture and combine with a little water.
- Toss the roasted vegetables and spinach with the lentils.
- Serve with the herb yoghurt.
Notes & Wine Advice
Serving Suggestions
Serve the lentil bowl warm with the herb yoghurt spooned over the roasted vegetables. It makes a substantial Lunch or light main meal.Recipe Notes
This recipe is designed to use leftover roasted root vegetables. Carrots and parsnips work particularly well, but a mixture of available root vegetables can be used. Add the baby spinach only during the final few minutes so it wilts without becoming overcooked.Cooking Advice
Cut larger leftover vegetables into similar-sized chunks before air frying. This helps them heat evenly and gives the harissa-coated surfaces time to become lightly caramelised.Storage Advice
Store leftover lentils and vegetables in an airtight container in the refrigerator for up to 2 days. Keep the herb yoghurt separately and add it after reheating the vegetables.Wine Advice
The earthy lentils, sweet root vegetables and spicy harissa work well with a fresh, fruity wine. Choose a suitable bottle from Renรฉ’s Wijnbeleving.Nutrition values
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About Herb & Root Vegetable Lentil Bowl
Herb & Root Vegetable Lentil Bowl turns leftover roasted vegetables into a substantial meal with lentils, baby spinach and a fresh herb yoghurt. Harissa adds warmth to the vegetables, while coriander, mint, lemon and toasted nuts bring freshness and texture to the finished dish.
Using Leftover Root Vegetables
The recipe starts with approximately 600 g of leftover root vegetables. Carrots and parsnips are suggested, although other roasted root vegetables can be included depending on what you have available.
Using leftovers makes this a practical recipe for reducing food waste. Because the vegetables are already cooked, the air fryer mainly reheats them while adding extra colour and flavour.
Adding Harissa
Harissa paste provides chilli heat and aromatic spice. Tossing it directly with the vegetables before air frying ensures the flavour is spread evenly rather than concentrated in only a few areas.
The amount is moderate, giving the vegetables warmth without overwhelming their natural sweetness.
Air Frying the Vegetables
The vegetables are cooked in the Airfryer at 180ยฐC. The circulating heat helps the outside become lightly caramelised while the centres heat through.
Baby spinach is added towards the end with a little water. The moisture creates enough steam to wilt the leaves without requiring a separate pan.
Lentils for a More Substantial Bowl
Canned lentils make the dish considerably more filling while requiring almost no additional preparation. Rinse and drain them thoroughly before adding them to the bowl.
Lentils provide a soft, earthy contrast to the sweeter roasted vegetables and fresh herb flavours.
Fresh Coriander and Mint
Coriander and mint give the dish a fresh herbal character. Their brightness is particularly useful against the earthy lentils and warming harissa.
The herbs are blended with garlic, toasted nuts and lemon to create the flavour base for the yoghurt accompaniment.
Using Toasted Nuts
Toasting the nuts before using them deepens their flavour. Allow them to cool before blending so they do not unnecessarily warm the fresh herbs.
The nuts also add richness and texture to an otherwise vegetable- and lentil-based dish.
Lemon for Freshness
Both lemon zest and juice are used to provide acidity and freshness. The zest contributes concentrated citrus aroma, while the juice balances the richer yoghurt, nuts and oil.
This acidity is particularly effective with harissa because it keeps the finished bowl tasting fresh rather than heavy.
Serving the Lentil Bowl
Combine the lentils with the roasted vegetables and wilted spinach, then serve the herb yoghurt alongside or spooned over the top.
The result works well as a Main Course without requiring meat or fish. It can also be divided into smaller portions for lunch.
Preparing Ahead
The herb yoghurt can be prepared ahead and kept refrigerated. The lentils can also be rinsed and drained in advance.
Reheat the vegetables shortly before serving and combine the components at the last moment for the best contrast between the warm vegetables and fresh yoghurt.
Storage
Store the vegetable and lentil mixture separately from the herb yoghurt whenever possible. Refrigerate both promptly in covered containers.
Herb & Root Vegetable Lentil Bowl combines leftover roasted vegetables with earthy lentils, fresh herbs, creamy yoghurt and warming harissa. It is a useful way to turn leftovers into a completely different meal while adding plenty of flavour with only a short period of additional cooking.