Experience a delightful medley of textures and flavours with this Roasted Veg and Lentil Jumble with Feta, Toasted Almonds and Herby Drizzle recipe. This dish combines the hearty taste of roasted vegetables with the comforting texture of lentils, promising a dining experience that’s both nutritious and satisfying.
The lentil jumble is mixed with chunks of roasted vegetables, creating a delightful blend of textures and flavours, and cooked until it’s tender and bursting with flavour.
Adding a touch of creaminess to the dish is the crumbled feta. This cheese, with its tangy taste and creamy texture, pairs wonderfully with the hearty vegetables and lentils.
To enhance the richness of the dish, the recipe includes a herby drizzle and a sprinkle of toasted almonds. The drizzle, with its fresh herbs and aromatic spices, and the almonds, with their satisfying crunch, add a refreshing contrast to the meal.
This Roasted Veg and Lentil Jumble with Feta, Toasted Almonds and Herby Drizzle recipe is an excellent choice for those nights when you want a meal that’s nutritious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a garlic press, baking tray, zester, sieve, frying pan and a bowl.
Roasted Veg and Lentil Jumble with Feta, Toasted Almonds and Herby Drizzle
- 100g Feta Cheese
- 125g Baby Plum Tomatoes
- 12.5g Flaked Almonds
- 1 Sweet Potato
- 2 Garlic Clove
- 50g Harissa Paste
- ½ Lemon
- Ground Cumin
- 1 Bell Pepper
- Vegetable Stock Powder
- 500g Lentils
- 1 Red Onion
- 1 Bunch of Coriander
- 1 tbsp Olive Oil
- 75ml Water for the Lentils
Step 1: Preparation
Start by preheating your oven to 200°C. Halve the pepper, discard the core and seeds, and slice into thin strips. Halve and peel the onion, then cut one half into three wedges and thinly slice the other half. Chop the sweet potatoes into 2cm chunks (no need to peel). Halve the tomatoes and peel and grate the garlic (or use a garlic press).
Step 2: Roasting Time
Place the sweet potato, pepper strips, and onion wedges onto a large baking tray. If necessary, use two trays. Drizzle with olive oil and 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, about 25-30 minutes. Halfway through cooking, turn the vegetables and add the tomatoes to the tray to roast for the remaining 10-15 minutes.
Step 3: Nut Toasting
Meanwhile, crumble the feta into small pieces. Zest the lemon and cut it into wedges. Finely chop the coriander (stalks included) and drain and rinse the lentils in a sieve. Heat a large frying pan over medium heat (no oil needed). Once hot, add the flaked almonds and toast until lightly browned, about 2-3 minutes, stirring regularly. Be sure to keep an eye on them! Remove the almonds to a bowl and set aside.
Step 4: Drizzle Preparation
Squeeze the lemon juice into a bowl and add the specified amount of olive oil. Season with salt and pepper, add the coriander, and mix together. Set this aside.
Step 5: Lentil Cooking
Heat a drizzle of oil in the frying pan over medium-high heat, add the sliced onion and cook until soft, about 5-6 minutes, stirring occasionally. Add the garlic and ground cumin to the onion, stir and cook for 1 minute. Pour in the specified amount of water and stir in the vegetable stock powder. Bring to a boil, then simmer until the water has reduced by half, about 2-3 minutes. Stir in the lentils and cook for another 2-3 minutes, then remove from the heat.
Step 6: Serving
Once the vegetables are done, remove them from the oven and add them to the lentil pan. Add the lemon zest to the pan and mix everything together. Serve in large bowls, sprinkling the feta and toasted almonds on top. Spoon the herby drizzle over the top and serve any remaining lemon wedges on the side. Enjoy!