Herb & Root Vegetable Lentil Bowl
A hearty bowl of harissa-roasted root vegetables and baby spinach served with a creamy lentil, yoghurt and coriander mixture. Fresh herbs, lemon and toasted almonds add flavour and texture.
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
- ½ small bunch coriander
- ½ 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 ½ tablespoon canola oil. Season with sea salt flakes and freshly ground black pepper.
- Preheat the air fryer to 180°C.
- 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 2½ 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 René's Wijnbeleving.Nutrition values
Serving: 350 g440 | Calories: 440 kcal | koolhydraten: 52 g | Eiwitten: 17 g | Vet: 20 g | Verzadigd vet: 4 g | Natrium: 420 mg | Suiker: 13 g