Root vegies lentil bowl with herb pistou 1

PREP 30 MINS COOK 50 MINS SERVES 6 (AS A SIDE)

300g carrots 300g parsnips 1 tsp harissa paste 2 tbsp olive oil Freshly ground black pepper 150g baby spinach leaves 1 tbsp water ½ small bunch of coriander ½ small bunch of mint 1 small clove garlic 30g mixed nuts, toasted and cooled Zest and juice 1 lemon 400g can no-added-salt brown lentils, rinsed and drained

Preheat oven to 180°C (fanforced). Line a baking tray with baking paper.

2 Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Put the root vegetables, harissa and 2 tsp oil in a bowl. Season with pepper. Tip onto the lined tray and roast for 40-45

minutes or until tender. Add the spinach and water to the roast vegetables for the last 5 minutes of cooking.

3 Put the coriander, mint, garlic, nuts and remaining oil in a small food processor. Blend until smooth, adding 1 tbsp water if needed. Season with pepper and stir in the lemon zest and juice.

4 Put the lentils and a few tablespoons water in a small saucepan and cook, stirring, over medium heat for 2-3 minutes or until warmed through. Add to the vegetable mixture and toss to combine. Spoon into serving bowls and top with the herb pistou.

Nutrition info

PER SERVE 771kJ (184Cal), protein 6g, total fat 9g (sat. fat 1g), carbs 15g, fibre 7g, sodium 230mg • Carb exchanges 1 • GI estimate low • Gluten free