Carrot, Sweet Potato & Lentil Traybake with Harissa Yogurt
November 10, 2025
Smoked paprika roasted vegetables, with lentils and a spicy yogurt dressing.
Serves:3–4
Time:~50 minutes
Easy to make and serves beautifully. With smoked paprika and honey roasted carrots, sweet potatoes and red onions. With green lentils for extra fibre and protein. Topped with a deliciously creamy lemon and harissa yogurt dressing. Perfect for a weeknight dinner with a side of your favourite protein, or as part of a larger meal when hosting guests.
Ingredients
Roasted Vegetables
- 3 medium carrots, cut into batons
- 2 medium sweet potatoes (~500–550 g), peeled and cut into 2–3 cm cubes
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika for milder flavour)
- 1½ tsp honey (or maple syrup)
- Salt & black pepper, to taste
Lentils
- 200 g (1 cup) of green lentils, rinsed
- 700 ml (3 cups) water or vegetable broth — made with about 1¼ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- 1 tsp olive oil
- Juice of ½ lemon
- Salt & pepper
Harissa Yogurt
- 180 g (¾ cup) Greek yogurt (or dairy-free yogurt)
- 1½–2 tsp harissa paste, to taste
- 1 tsp olive oil
- Juice of ½ lemon
- Pinch of salt
To finish
- Fresh or toasted pumpkin seeds, walnuts or almonds
- Fresh herbs (optional): mint, parsley, or coriander
Instructions
1. Cook the lentils
- Rinse the lentils well. Add them to a medium saucepan with water or broth.
- Bring to a simmer, then cook gently for 20–25 minutes, until tender but still holding their shape. If not soft enough by then just keep simmering.
- Drain any excess liquid, then toss the lentils with olive oil, lemon juice, salt, and pepper. Set aside.
2. Roast the vegetables
- While the lentils are cooking, preheat the oven to 200 °C / 400 °F.
- On a large baking tray toss carrots, sweet potatoes, and onion with olive oil, cumin, paprika, honey, salt, and pepper.
- Spread evenly and roast for 40–45 minutes, turning halfway through, until golden and tender.
3. Make the harissa yogurt
- Mix yogurt, harissa, olive oil, lemon juice, and salt in a small bowl until smooth and creamy. Adjust spice to taste.
4. Combine
- Add the cooked lentils to the tray with the roasted vegetables. Toss gently to coat.
5. Serve
- Spoon onto a serving platter. Add dollops of harissa yogurt, scatter fresh herbs and toasted seeds or nuts, and finish with a drizzle of olive oil and a squeeze of lemon.
Serving Suggestions
- •Enjoy as a main meal with a side of your favourite protein: grilled halloumi, tofu, baked salmon, or roasted chicken all work very well.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge in an airtight container.
- •Best stored without the yogurt — add the harissa yogurt fresh before serving.
- •Reheat in the oven at 180°C (350°F) for 5-10 minutes, or enjoy cold.
Variations & Substitutions
- •Vegetables: Swap carrots or sweet potatoes for butternut squash, parsnips, or beetroot.
- •Lentils: Use Puy or brown lentils.
- •Vegan version: Use plant-based yogurt and replace honey with maple syrup.
Enjoy!
Easy to make and serves beautifully. With smoked paprika and honey roasted carrots, sweet potatoes and red onions. With green lentils for extra fibre and protein. Topped with a deliciously creamy lemon and harissa yogurt dressing. Perfect for a weeknight dinner with a side of your favourite protein, or as part of a larger meal when hosting guests.
Ingredients
Roasted Vegetables
- 3 medium carrots, cut into batons
- 2 medium sweet potatoes (~500–550 g), peeled and cut into 2–3 cm cubes
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika for milder flavour)
- 1½ tsp honey (or maple syrup)
- Salt & black pepper, to taste
Lentils
- 200 g (1 cup) of green lentils, rinsed
- 700 ml (3 cups) water or vegetable broth — made with about 1¼ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- 1 tsp olive oil
- Juice of ½ lemon
- Salt & pepper
Harissa Yogurt
- 180 g (¾ cup) Greek yogurt (or dairy-free yogurt)
- 1½–2 tsp harissa paste, to taste
- 1 tsp olive oil
- Juice of ½ lemon
- Pinch of salt
To finish
- Fresh or toasted pumpkin seeds, walnuts or almonds
- Fresh herbs (optional): mint, parsley, or coriander
Instructions
1. Cook the lentils
- Rinse the lentils well. Add them to a medium saucepan with water or broth.
- Bring to a simmer, then cook gently for 20–25 minutes, until tender but still holding their shape. If not soft enough by then just keep simmering.
- Drain any excess liquid, then toss the lentils with olive oil, lemon juice, salt, and pepper. Set aside.
2. Roast the vegetables
- While the lentils are cooking, preheat the oven to 200 °C / 400 °F.
- On a large baking tray toss carrots, sweet potatoes, and onion with olive oil, cumin, paprika, honey, salt, and pepper.
- Spread evenly and roast for 40–45 minutes, turning halfway through, until golden and tender.
3. Make the harissa yogurt
- Mix yogurt, harissa, olive oil, lemon juice, and salt in a small bowl until smooth and creamy. Adjust spice to taste.
4. Combine
- Add the cooked lentils to the tray with the roasted vegetables. Toss gently to coat.
5. Serve
- Spoon onto a serving platter. Add dollops of harissa yogurt, scatter fresh herbs and toasted seeds or nuts, and finish with a drizzle of olive oil and a squeeze of lemon.
Serving Suggestions
- •Enjoy as a main meal with a side of your favourite protein: grilled halloumi, tofu, baked salmon, or roasted chicken all work very well.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge in an airtight container.
- •Best stored without the yogurt — add the harissa yogurt fresh before serving.
- •Reheat in the oven at 180°C (350°F) for 5-10 minutes, or enjoy cold.
Variations & Substitutions
- •Vegetables: Swap carrots or sweet potatoes for butternut squash, parsnips, or beetroot.
- •Lentils: Use Puy or brown lentils.
- •Vegan version: Use plant-based yogurt and replace honey with maple syrup.
Enjoy!
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