Harissa Lentils, Roast Squash and Tahini Dressing

19 75 828
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 2
Harissa Lentils, Roast Squash and Tahini Dressing
Health Rating


1 small squash Butternut squash
1 medium White onion (roughly chopped)
1 tbsp Olive oil
3 clove(s) Garlic (sliced)
1 can (14oz) Green lentils, canned (or cook 1 cup dry)
1 tsp Cumin seeds
1/2 tsp Paprika, smoked
1 tbsp Harissa Paste
1 tbsp Red wine vinegar
1 pinch Salt (to taste)
1 dash Black pepper (to taste)
1/4 cup Pine nuts, dried (toasted)
1/4 cup whole Green olives (optional)
1 tbsp Tahini
1/2 whole lemon(s) Lemon juice
1/2 cup Water, filtered
1 tbsp Olive oil
2 clove(s) Garlic (grated or finely minced)
1 pinch Salt and pepper


  1. To roast the squash; Preheat the oven to 220C/200C Fan/Gas Mark 7
  2. Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.
  3. Roast for 40-50 minutes , until the squash is crisp and has turned golden brown.
  4. Add the olive oil to a large frying pan and heat to low/medium then add the chopped onion.
  5. Fry your onion for aprox 10 minutes until soft and browning.
  6. Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.
  7. Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.
  8. To make Tahini Dressing, combine tahini, lemon, water, olive oil, garlic, and salt and pepper. Mix until smooth.
  9. Season with salt and pepper then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.

Nutrition Facts

Per Portion

Calories 828
Calories from fat 283
Calories from saturated fat 41
Total Fat 31 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.9 g
Monounsaturated Fat 17.4 g
Cholesterol 0
Sodium 500 mg
Potassium 2631 mg
Total Carbohydrate 108 g
Dietary Fiber 19.8 g
Sugars 16.2 g
Protein 27.9 g

Dietary servings

Per Portion

Meat Alternative 2.2
Vegetables 8.9

Energy sources

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