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!
Ingredients:
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
Method:
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!