Quick Harissa Lentils with Roast Squash and Tahini Dressing
Tasty harissa lentils topped with roast squash and then drizzled with tahini dressing. Super easy to make and packed with flavour and plant-based proteins.
Ingredients
- 1 small organic butternut squash chopped into cubes
- 1 onion roughly chopped
- For the lentils
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 can of organic pre cooked green lentils or cook 1 cup as per cooking instructions
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- 1 tbsp Harissa paste
- 1 tbsp red wine vinegar
- Salt
- Pepper
- Handful green olives
- Handful toasted pine nuts
- Tahini dressing
Instructions
To roast the squash
- Preheat the oven to 220C/200C Fan/Gas Mark 7.
- Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.
- Roast for 40-50 minutes, until the squash is crisp and has turned golden brown.
To make the lentils
- Add the olive oil to a large frying pan and heat to low/medium, then add the chopped onion.
- Fry your onion for approx 10 minutes until soft and browning.
- Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.
- Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.
- Season with salt and pepper, then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.
Notes
2 servings