Served as a side veggie dish or easily a standalone with a fresh salad and crusty bread to mop up the juices my Baked Tomato-Harissa Lentils with Sweet Potato and Feta is comfort food at its best. This veg-loaded dish is as wholesome as it is delicious and is packed with protein, fibre and loads of goodness. The spicy hum of the North African Harissa makes this bake even more warming and comforting especially with its grilled feta on top that goes all golden and molten.
Serve with a fresh side salad and a squeeze of lemon for a delicious lunch or dinner, or you could even crack some eggs on top before grilling for a hearty breakfast.
Spices used in this recipe
North African Harissa – Hot
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.$9.95
Preheat your oven to 220c degrees/200c 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.
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.
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.
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!