Baked Tomato-Harissa Lentils with Sweet Potato and Feta

PREP TIME

10 minutes

COOK TIME

45 minutes

YIELDS

4

Ingredients

  • 2 tbsp The Spice People’s North African Harissa
  • 2 tins brown lentils, drained and rinsed
  • 2 tins chopped tomatoes
  • 2 large brown onions, finely diced
  • 4 cloves garlic, crushed
  • Salt and pepper
  • Olive oil
  • 2 blocks of Greek feta
  • 1.5 large sweet potatoes, unpeeled and cubed
  • Fresh thyme leaves removed from the sprigs

Directions

  1. Preheat your oven to 220°C degrees/200°C fan-forced. Put your sweet potato cubes on a lined baking tray with a drizzle of olive oil and a good crack of salt and pepper. Roast in the oven for 30-35 minutes or until soft inside.
  2. Place a pan on medium heat with a drizzle of olive oil. When warm, add the onion and saute until softened – about 4 minutes. Add the garlic and harissa and saute until fragrant – about 1 minute.
  3. Add your lentils and thyme leaves in and toss to coat in the onion/spice mix. Add in your tinned tomatoes and bring up to a simmer – leave to simmer for 10 minutes allowing the flavours to infuse.
  4. Add your sweet potato cubes into the lentil mix and stir to combine. Transfer into a baking dish and crumble your feta on top. Place under the grill element of your oven for about 12 minutes or until the feta is nice and golden. Serve and enjoy!

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