Roasted Veg and Lentils

Updated at: Thu, 17 Aug 2023 14:17:56 GMT

Step 1

- Preheat the oven to 200°C. - Trim the aubergine, then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. - Halve and peel the onion. Cut one half into 3 wedges, thinly slice the other half. - Chop the sweet potatoes into 2cm chunks (no need to peel!). - Halve the tomatoes. - Peel and grate the garlic (or use a garlic press).

Step 2

- Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP: Use two trays if you need to. - Drizzle with olive oil then add the harissa paste. Season with salt and pepper and toss to coat. - Roast on the top shelf of your oven until tender and golden, 25-30 mins. - Halfway through cooking, turn the veg, then add the tomatoes to the tray to roast for the remaining 10-15 mins.

Step 3

- Meanwhile, crumble the feta into small pieces. - Zest the lemon, cut into wedges. - Finely chop the coriander (stalks and all), drain and rinse the lentils in a sieve. - Heat a large frying pan over medium heat (no oil!). - Once hot, add the flaked almond and toast until lightly brown, 2-3 mins, stirring regularly (don't take your eye off them!). - Remove the almonds to a bowl and set aside (we'll use the pan again in a second!).

Step 4

- Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper. - Add the coriander and mix together. - Set aside.

Step 5

- Heat a drizzle of oil in the frying pan medium high heat, add the sliced onion and cook until soft, 5-6 mins, stir occasionally. - Add the garlic and ground cumin to the onion, stir and cook for 1 minute. - Pour in the water (see ingredient for amount) and stir in the veg stock powder. - Bring to the boil, simmer until the water has reduced by half, 2-3 mins. - Stir in the lentils cook for 2-3 mins, then remove from the heat.

Step 6

- Once the veg has finished cooking, remove from the oven and add the vegetables to the lentil pan. - Add the lemon zest to the pan and mix everything together. - Serve into large bowls, with the feta and toasted almonds sprinkled on top. - Spoon over the herby drizzle. - Serve any remaining lemon wedges on the side.

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