Root Veg Lentil Bowl
For our final Veganuary post for this month, try out this delicious root veg lentil bowl, just bursting with delicious goodness! Give your leftover carrots, parsnips and other vegetables a well deserved healthy makeover to create this delicious lentil bowl that's jam packed with flavour and herbs to boot! Serves 4, recipe by Esther Clark!
600g of leftover root vegetables (carrots and parnsips are most preferable!)
1tbsp rose harissa
3tbsp rapeseed oil
150g baby spinach, washed
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
500g cooked puy lentils
Heat the oven to 200C/180 fan/gas 6.
Slice the root vegetables into chunks, or halve lengthways if they are small. Toss with the harissa and 1/2 tbsp of oil and season.
Tip it all onto a baking tray, and roast for 40-45 minutes or until tender.
Toss the spinach and 1tbsp of water through for the last 5 minutes in order to allow the spinach to wilt.
With the remaining oil, coriander, mint, garlic and nuts, grind in a food processer or blender until smooth-add 1tbsp of water if needed. Season, and stir in the lemon zest and juice.
Warm the lentils in a microwave (make sure to nearly completely cover the top!) or in a pan with a few tablespoons of water.
Mix the lentils, spinach and vegetables together in a large bowl, coating everything. Spoon into bowls and then top with the herb pistou on top, and enjoy!