Roast sweet potato, lentils and feta
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Catherine Frawley
Roast sweet potato, lentils and feta
Recipe by Lucy Jessop
The ras el hanout-spiced lentils in this dish are perfectly balanced with a cooling yoghurt and feta mix
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
627Kcal
Fat
25gr
Saturates
10gr
Carbs
69gr
Sugars
18gr
Fibre
14gr
Protein
23gr
Salt
1.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 large sweet potato, about 400g, scrubbed
- 2 tbsp olive oil
- 2 tsp ras el hanout spice blend
- 1 large red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 x 250g pack precooked Puy lentils
- zest and juice of ½ lemon, plus wedges to serve
- 100g Greek-style yogurt
- 75g feta cheese or soft goats’ cheese
- ½ x 30g pack mint, leaves only
Step by step
- Heat the oven to 220°C, fan 200°C, gas 7. Cut the sweet potato into 2cm wide chips and spread out in a large roasting tin. Toss with 1⁄2 tablespoon of oil, half the ras el hanout and some seasoning.
- Roast in the oven for 20-25 minutes, turning halfway, until tender and beginning to caramelise at the edges.
- Meanwhile, heat 1 tablespoon of oil in a frying pan, add the onion and remaining ras el hanout and cook gently for 8-10 minutes until soft. Stir in the garlic, lentils and lemon zest and juice and cook over a low heat until the lentils have warmed through.
- Put the yogurt in a bowl and crumble in 50g of the feta. Mash well with a fork to combine.
- When the lentils are warm, remove from the heat, stir in most of the mint, 1⁄2 tablespoon of oil and seasoning to taste. Divide the yogurt-feta mix between 2 shallow bowls and add the sweet potato and lentils. Serve with the remaining feta and mint scattered on top, and a few lemon wedges, if you like.
