Bowls & lunches
Harissa Carrot Lentil Bowls
Harissa Carrot Lentil Bowls with canned lentils, carrots, olive oil.
Make this recipe
Harissa Carrot Lentil Bowls
- Servings
- 2
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss carrots with oil, harissa and salt. Roast for 25–30 minutes until tender.
- Warm lentils in a saucepan with 2 tbsp water. Mix yogurt and lemon juice separately.
- Divide lentils between bowls, add carrots and yogurt sauce, then scatter with parsley.
A little note
Harissa strength varies; taste the paste before adding more.
Cooking tips
- Coat carrots evenly with harissa rather than leaving thick patches that may scorch.
- Harissa varies in heat, so begin with less if yours is particularly spicy and serve extra alongside.
Ingredient swaps
Use cooked green or brown lentils in the same weight. Dry lentils must be cooked separately first.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.