Harissa Roasted Vegetables with Stewed Lentils
This dish is as delicious as it is beautiful! Lots of rich smoky flavors and umami make this a perfect cold weather dish. It's also packed with protein at 29 grams per serving.Add to Zestyplan
Ingredients
Harissa Roasted Vegetables
- 1 tbsp olive oil
- 1 tbsp harissa spice
- 1 tbsp lemon juice
- 1 tsp sea salt
- 2 medium zucchini chopped into chunks
- 1 medium cauliflower cut into florets
Stewed Lentils
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic chopped
- 1 tsp sea salt
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 1 tbsp sambal oelek chili paste
- 1 tbsp tamari
- 1 28 oz can diced tomatoes
- 3 cups vegetable stock
- 2 cups red lentils rinsed well
- 1/4 cup full fat coconut milk
Instructions
Harissa Roasted Vegetables
- In a large bowl combine olive oil, lemon juice, harissa spice and sea salt
- Toss chopped vegetables in spice mixture until well coated and place on a lined baking sheet in a 400 degree oven for about 20 minutes, turning half way through. Veggies should have a slight char on them. If the need more browning turn onto broil for the last 3 minutes. While the vegetables cook, start on your stewed lentils.
Stewed Lentils
- Heat olive oil in a large pan. Add onions and cook for 3-4 minutes being careful not to burn. Reduce heat and add in garlic, sea salt, chili flakes, smoked paprika and sambal oelek. Cook for 1-2 minutes until very fragrant.
- Add in diced tomatoes, tamari, vegetable stock and lentils. Stir to combine. Bring to a simmer and cook for 20 minutes, adding more stock if necessary and stirring occasionally.
Assembly
- Top Stewed Lentils with Roasted Vegetables and serve.
Notes
Nutrition
Calories: 498kcalCarbohydrates: 73gProtein: 29gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2239mgPotassium: 1692mgFiber: 32gSugar: 11gVitamin A: 1036IUVitamin C: 97mgCalcium: 118mgIron: 9mg
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