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

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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