Recipe

Maghrebi Lentils

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Maghrebi Lentils

Roasted butternut with a hint of cumin, served on a bed of harissa coated lentils, topped with seeds.




Ingredients to serve 2

  • 3 tsp x Cumin Spice Mix
  • ½ x butternut
  • ¾ cups x black lentils – rinse
  • 3 tbsp x harissa
  • 5g x fresh coriander – chop leaves finely
  • 1 tbsp x pumpkin seeds
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 6 tsp x Cumin Spice Mix
  • 1 x butternut
  • 1½ cups x black lentils – rinse
  • 6 tbsp x harissa
  • 10g x fresh coriander – chop leaves finely
  • 2 tbsp x pumpkin seeds
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Butternut wedges: Deseed and cut into 2cm thick wedges, lengthways (skin on). Place the wedges on a tin foil lined baking tray, drizzle with olive oil, season with salt and sprinkle over the Cumin Spice Mix. Arrange in a single layer and roast for 35-40 minutes until golden and cooked.

Step 3

Lentils: Place a pot on medium-high heat and add boiling water (4½ cups for 4; 2¼ cups for 2). Add the lentils and boil gently for 15-20 minutes until tender. Drain, season generously with salt, then add the harissa paste and coriander and mix through.

Step 4

Pumpkin seeds: Place a pan on high heat and dry toast for 2 minutes until most of them have popped. Toss often to make sure they don’t burn.

Step 5

Serve the lentils with the butternut wedges, topped with the toasted pumpkin seeds and a squeeze of lemon juice to taste.