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Root veg lentil bowl with herb pistou served in a bowl

Root veg lentil bowl with herb pistou

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give your leftover Christmas veg a healthy makeover with this meal in a bowl. Packed with lentils, spinach and herbs, it's filling and flavourful. Try it with carrots or parsnips 

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving


  • 600g leftover root veg (carrots and parsnips work well)
  • 1 tbsp rose harissa
  • 3 tbsp rapeseed oil
  • 150g baby spinach
  • ½ small bunch of coriander
  • ½ small bunch of mint
  • 1 small garlic clove
  • 30g mixed nuts , toasted and cooled
  • 1 lemon , zested and juiced
  • cooked puy lentils (or 2 x 250g pouches)


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.

  • STEP 2

    Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.

  • STEP 3

    Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

Goes well with

Recipe from Good Food magazine, December 2019


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