Root veg lentil bowl with herb pistou

christmas fibre folate healthy leftovers lentils pistou root veg vegan vitamin c winter

N/A

Source

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)

Method

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.