HARISSA LENTILS WITH ROASTED VEGGIES & YOGURT.
Harissa-spiced lentils and warmly seasoned roasted root veggies, shallots, and winter squash pair perfectly with cooling Greek yogurt.
Ingredients
HARISSA LENTILS
- 1 1/2 cups dry French green lentils
- 4 cups water
- 1 1/2 tablespoons harissa paste
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1 tablespoon ghee, butter, or olive oil
ROASTED VEGGIES
- 1 small butternut squash, trimmed, peeled, and seeded, cut into 1.5" cubes
- 6 small-medium beets, washed, trimmed, and cut into sixths
- 1 bunch rainbow carrots, washed, timmed, and cut into 1.5" chunks
- 1 shallot, thinly sliced
- 3 tablespoons avocado oil or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- few dashes ground allspice
FINISHING TOUCHES
- 1 cup plain Greek yogurt
- minced flatleaf parsley
Instructions
HARISSA LENTILS
- Place lentils, water, harissa, garlic, salt, and ground ginger in a medium saucepan, cover, and bring to a boil over medium-high heat.
- Reduce heat to low, and simmer, covered, for 35-45 minutes until lentils are tender and most of the water has evaporated.
- Stir in a tablespoon of ghee, adjust the salt, and let sit until ready to serve.
ROASTED VEGGIES
- Preheat the oven o 425ยบ F and line a large baking sheet with parchment paper.
- Mix all the cut veggies on the parchment paper, and drizzle with oil. Toss to coat. Sprinkle with salt and spices. Toss again to mix the spices evenly on the veggies.
- Roast for 50-60 minutes, stirring halfway through, until the edges of the veggies begin to crisp and caramelize.
- Serve with lentils and a good shmear of Greek yogurt. Sprinkle with fresh parsley.