Slow Roast Squash Garlic Lentils With Harissa Yogurt Recipes

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BLACK LENTIL AND HARISSA-ROASTED VEGGIE BOWL



Black Lentil and Harissa-Roasted Veggie Bowl image

We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.

Provided by Dimitri Moshovitis

Categories     Bon Appétit     Lunch     Dinner     Lentil     Sweet Potato/Yam     Tomato     Cilantro     Vegetarian     Honey     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

2 tsp. kosher salt, plus more
2 cups black beluga lentils, rinsed
1/2 tsp. ground coriander
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. harissa paste, divided
1/2 tsp. freshly ground black pepper, plus more
2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces
2 pint cherry tomatoes, halved
3 Tbsp. red wine vinegar
1 Tbsp. honey
1/2 cup chopped cilantro

Steps:

  • Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
  • Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
  • Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
  • Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
  • Do Ahead
  • Lentils can be cooked 3 days ahead. Let cool; cover and chill.

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