Recipe for roasted butternut and harissa coated lentils – healthy and delish!

6 tsp Cumin Spice Mix
1 butternut
1 1/2 cups black lentils – rinse
6 tbsp harissa
10g fresh coriander – chop leaves finely
2 tbsp pumpkin seeds
1 lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Butternut wedges: Deseed and cut into 2cm thick wedges, lengthways (skin on). Place the wedges on a tin foil-lined baking tray, drizzle with olive oil, season with salt and sprinkle over the Cumin Spice Mix. Arrange in a single layer and roast for 35-40 minutes until golden and cooked.

Lentils: Place a pot on medium-high heat and add boiling water (4½ cups for 4; 2¼ cups for 2). Add the lentils and boil gently for 15-20 minutes until tender. Drain, season generously with salt, then add the harissa paste and coriander and mix through.

Pumpkin seeds: Place a pan on high heat and dry toast for 2 minutes until most of them have popped. Toss often to make sure they don’t burn.

Serve the lentils with the butternut wedges, topped with the toasted pumpkin seeds and a squeeze of lemon juice to taste.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.