Root veg lentil bowl with herb pistou

Give your leftover Christmas veg a healthy makeover with this meal in a bowl. Packed with lentils, spinach and herbs, it's filling and flavourful. Try it with carrots or parsnips 

  • Prep:30 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 421
  • fat 16g
  • saturates 2g
  • carbs 43g
  • sugars 11g
  • fibre 16g
  • protein 18g
  • salt 1.5g

Ingredients

  • 600g leftover root veg (carrots and parsnips work well)
  • 1 tbsp rose harissa
  • 3 tbsp rapeseed oil
  • 150g baby spinach
  • ½ small bunch of coriander
  • ½ small bunch of mint
  • 1 small garlic clove
  • 30g mixed nuts, toasted and cooled
  • 1 lemon, zested and juiced
  • cooked puy lentils (or 2 x 250g pouches)

Method

  1. Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.

  2. Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.

  3. Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.