Recipe for roasted butternut and harissa coated lentils – healthy and delish!
6 tsp Cumin Spice Mix
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)
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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