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Harissa Lentils with Roasted Vegetables and Feta

8th February 2020 By Louise Leave a Comment

Harissa Lentils with Roasted Vegetables. & Feta

Harissa Lentils with Roasted Vegetables and Feta

This is just the sort of winter salad I love to cook.  A base of hearty spiced lentils, layered with charred roasted vegetables, scented with garlic and topped with salty feta and crunchy cashews. This combination of flavours and textures makes for a winning mid-week meal for me.

 

Harissa Lentils
Print Recipe

Harissa Lentils with Roasted Vegetables & Feta

Option to be made vegan
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 4 people

Ingredients

  • 140 g lentils I used dark speckled
  • 120 g cherry tomatoes, halved
  • 1 aubergine medium
  • 1 courgette medium
  • 1 red onion medium
  • 1 red pepper medium
  • 2-3 tsp rose harissa I used Belazu
  • 30 g raw cashews, roughly chopped
  • 2 cloves garlic do not peel
  • 100 g fresh spinach washed and left slightly damp
  • juice of 1/2 lemon
  • 2 tsp pomegranate molasses
  • Olive oil
  • 90 g feta cheese crumble, made from vegetable rennet
  • a handful of parsley & mint roughly chopped

Instructions

  • Preheat the oven to 200C fan/gas 7.
  • Place the cashews on a baking tray and roast in the oven for 3-5 minutes or until golden. Set to one side.
  • Rinse the lentils in cold water. Place in a saucepan and cook according to the packets instructions. Drain and set to one side.
  • Cut the courgette and aubergine into batons. Peel and cut the onion into wedges and the pepper into large dice.
  • Place the onion, pepper, aubergine, garlic cloves and courgette onto a baking tray, season and drizzle with a little olive oil and cook for 20 minutes or until nicely roasted.
  • Heat a frying pan with a drizzle of oil, add the spinach. Stir and place a lid on the pan for a couple of minutes to wilt. add the lentils to heat through. Now add the cherry tomatoes, harissa, lemon juice and pomegranate molasses. Continue to cook for 2-3 minutes, check the seasoning. You may also need to add a little more oil.
  • Remove the vegetables from the oven. Peel away the skin from the garlic cloves and mash with a fork. Stir it through the vegetables.
  • Place the lentils on a large plate. Tip the vegetables on the top and fold through the lentils. Sprinkle on the cashews, feta, mint and parsley. Serve

Tips

  • This dish is also fantastic served with lots of smaller mezze type dishes or just with flat bread.
  • If you’re pushed for time, you can buy cooked lentils.  For this recipe you’ll need 280g.
  • If you prefer a vegan version, switch the feta for a tahini sauce; mix 1 1/2 Tbls tahini in a bowl, add a good squeeze of lemon juice and 1-2 Tbls boiling water, stir to form a smooth sauce.  Drizzle on the finished dish.

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Filed Under: Dinner, Gluten-Free, Healthy, Lunch, Salads, Vegan, Vegetarian Tagged With: healthy, roasted vegetables, Salad, winter salad

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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