Red cabbage, cauliflower & coconut dhal
Use up your leftover red cabbage and cauliflower at Christmas to make this easy dhal with coconut. It's satisfying, healthy and full of nutrients
Root veg lentil bowl with herb pistou
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
- STEP 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.
- STEP 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.
- STEP 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.
