{"id":9332,"date":"2022-08-11T17:47:25","date_gmt":"2022-08-11T17:47:25","guid":{"rendered":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/?post_type=cp_recipe&p=9332"},"modified":"2022-08-11T17:54:18","modified_gmt":"2022-08-11T17:54:18","slug":"roasted-veg-and-lentil-jumble","status":"publish","type":"cp_recipe","link":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/recipes\/roasted-veg-and-lentil-jumble\/","title":{"rendered":"Roasted Veg and Lentil Jumble"},"content":{"rendered":"

Roasted Veg and Lentil Jumble<\/h2>\n

Ingredients<\/h3>\n
\n
0.50<\/span> <\/span> Aubergine<\/span><\/div>\n
0.50<\/span> <\/span> Red Onion<\/span><\/div>\n
0.50<\/span> <\/span> Sweet Potato<\/span><\/div>\n
60<\/span> g<\/span> Baby Plum Tomatoes<\/span><\/div>\n
1<\/span> <\/span> Garlic cloves<\/span><\/div>\n
10<\/span> g<\/span> Harrissa paste<\/span><\/div>\n
50<\/span> g<\/span> Feta Cheese<\/span><\/div>\n
0.50<\/span> <\/span> Lemon<\/span><\/div>\n
0.50<\/span> <\/span> Coriander (bunch)<\/span><\/div>\n
100<\/span> g<\/span> Brown Lentils<\/span><\/div>\n
10<\/span> g<\/span> Flaked Almonds<\/span><\/div>\n
0.75<\/span> tbsp<\/span> Olive oil<\/span><\/div>\n
5<\/span> g<\/span> Ground Cumin<\/span><\/div>\n
40<\/span> ml<\/span> water for the lentils<\/span><\/div>\n
5<\/span> g<\/span> Vegetable Stock Paste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Preheat oven to 200C
\nCut aubergine into 3cm chunks
\nHalf and peel onion then cut one half into wedges and the other thinly slice
\nChop sweet potato into 2cm chunks (no need peel)
\nHalf the tomatoes
\nPeel and grate or press the garlic<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pop sweet potato, aubergine and onion wedges on a large baking tray.
\nDrizzle with oil and add the hairs paste.
\nSeason with salt and pepper and then toss to coat.
\nRoast on top shelf for 25-30mins.
\nHalf way through cooking time, turn the veg and add tomatoes for remaining 15 mins.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Meanwhile, crumble the Feta into small pieces.
\nZest and cut the lemon into wedges.
\nFinely chop the coriander (stalks and all)
\nDrain and rinse the lentils in a sieve.
\nHeat a large frying pan over medium heat (no oil), once hot, add flaked almonds and toast until lightly brown.
\n2-3 mins. Stir regularly and don’t take your eyes of them.
\nremove almonds to a bowl. Keep the pan.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Squeeze lemon juice into a bowl add the olive oil, season with salt and pepper, add the coriander and mix<\/p>\n<\/div>\n<\/div>\n

\n
\n

Heat drizzle of oil in the frying pan on medium-high.
\nAdd sliced onion and cook until soft 5-6 mins, stir occasionally.
\nAdd the garlic and ground cumin to onion and stir and cook for 1 min.
\nPour in the water, stir in veg stock paste.
\nBring to boil, simmer until reduced by half, 2-3 mins, then stir in the lentils and cook 2-3 mins then remove from heat.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the veg has finished cooking, remove from oven and add to the pan with lentils.
\nAdd the lemon zest and mix gently.
\nFinally serve into large bowls, top with feta , toasted almonds on top and drizzle with herby drizzle and lemon wedges on the side.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":9333,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[575,573,571,570],"class_list":["post-9332","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dinner","cp_recipe_category-lunch","cp_recipe_category-meal","cp_recipe_category-vegetarian"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/cooked_recipe\/9332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/comments?post=9332"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/media\/9333"}],"wp:attachment":[{"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/media?parent=9332"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-json\/wp\/v2\/recipe_category?post=9332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}