ROOT VEG LENTIL BOWL WITH HERB PISTOU

Root veg lentil bowl with herb pistou image

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

Provided by Esther Clark

Time 1h20m

Number Of Ingredients 10

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium