HARISSA LENTILS1 1/2 cups dry French green lentils
4 cups water
1 1/2 tablespoons harissa paste
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon fresh grated ginger
2 tablespoon ghee, butter, or olive oil
ROASTED VEG1 small butternut pumpkin or sweet potato, trimmed, peeled, and seeded, cut into cubes
6 small-medium beets, washed, trimmed, and cut into sixths
1 bunch carrots, washed, timmed, and cut into chunks
1 small brown onion, thinly sliced
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
few dashes ground allspice
To serve1 cup plain Greek yogurt
1 bunch of finely chopped fresh herbs
Harissa LentilsPlace 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.
Preheat the oven to 220º C.
Mix all the cut veg on oven tray, and fold with oil. Sprinkle with salt and spices and fold again to coat.
Roast for 50-60 minutes, stirring halfway through, until the edges of the veg begin to colour and caramelize.
Serve with lentils and a good shmear of Greek yogurt. Sprinkle with fresh herbs and lemon or lime.