Spicy Moroccan Lentils and Roast Harissa Swede

This Moroccan influenced meal is the combination of 2 recipes that complement each other very well. I have made some minimal changes but here are the links to the original recipes if you would like to make them from my original sources.
https://minimalistbaker.com/saucy-moroccan-spiced-lentils/ https://realfood.tesco.com/recipes/harissa-roasted-swede-with-greek-yogurt.html
Serves 4. Can easily be halved to serve 2 but I'd suggest making the pepper sauce in full and keeping some of the sauce back. It will keep in the fridge for 4 days.
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Equipment

  • blender

Ingredients
  

Swede

  • 1 Swede large
  • 1 Tbsp Harissa
  • 2 Tbsp Olive oil

Lentils

  • 1 cup Green lentils (rinsed and well drained
  • 2 cups Boiling Water
  • 1 tsp Sea Salt

Red Pepper Sauce

  • 1 Clove Garlic
  • 1 Small onion
  • 1 Red pepper
  • 25 g Fresh chopped coriander save some of the chopped leaves for the garnish
  • 2 Tbsp Tomato paste
  • 1 ½ Tbsp Maple syrup or honey
  • ½ tsp Sea salt
  • 1 Tbsp Smoked or sweet paprika
  • 1 tsp Ground cumin
  • ½ tsp Ground coriander
  • 1 tsp Ground ginger
  • ½ tsp Turmeric
  • ½ tsp Cayenne pepper
  • 1 ½ Tbsp Apple cider vinegar or lemon juice

Yoghurt Dressing

  • 1 Tbsp Harissa
  • 3 Tbsp Greek yoghurt
  • Garnish
  • Fresh Coriander
  • Fresh Parsley

Instructions
 

Harissa Swede

  • Heat the oven to 180ºC. Line a baking sheet with baking paper
  • Mix 1 Tbsp harissa and 1 Tbsp olive oil in a medium bowl. Cut the Swede into 2cm cubes and throw into the bowl and thoroughly coat the swede with mix.
  • Spread the swede pieces on the baking sheet and bake for 25 minutes or slightly longer if not cooked through

Lentils

  • Thoroughly was the lentils in a sieve and add to a small pan. Add the boiling water and salt and bring back to boil. Simmer for 20 minutes or until tender. Drain thoroughly.

Red Pepper Sauce

  • Peel and chop the onion and garlic and gently fry in olive oil until the colour changes slightly.
  • De-seed the pepper and chop roughly. Chop the coriander including the stalks, saving some of the chopped leaves for garnishing.
  • Add all the other ingredients for the sauce into the blender.
  • Blend until smooth.

Yoghurt Sauce

  • Mix the yoghurt with 1 Tbsp of Harissa and serve in ramekins or a small bowl
  • Mix the red pepper sauce with the lentils and serve immediately. Garnish with coriander. Garnish the swede with the chopped parsley.
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