This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Ingredients
4 servings
Step 1
Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
Step 2
Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.
Step 3
Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
Step 4
Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
Do Ahead
Step 5
Lentils can be cooked 3 days ahead. Let cool; cover and chill.
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Reviews (14)
Back to TopFabulous veggie main dish! Colors are vibrant and flavors are wonderful. This recipe gets rave reviews.
Anonymous
Peoria, IL
2/6/2023
I got a "this is tasty" which is a good review, but we both agreed it was hard to eat a large portion. But it was definitely not bland and so easy to pull together on a busy night. Would be fun to switch up the veggies and make it versatile that way. Will definitely make again!
nilssons
1/10/2022
This has a great flavor! With modifications it made 4 servings: only 1c of lentils and 1 pint of tomatoes. Also cut out half the oil in the vinaigrette, and add a dollop more harissa. Very comforting!
anitsirk38655
San Diego
4/13/2021
This is a delicious recipe! I reduced the salt on the sweet potatoes by half (!), and I would replace the vinegar (or maybe part of it) with fresh lemon juice. Definitely would make again.
ticasaad
Montreal, Canada
3/4/2021
I loved this! I made it true to the recipe except I subbed red and orange bell peppers and red onion in place of the tomatoes. I wasnt ecstatic about the vinaigrette, but I think a previous suggestion to add a garlic clove would improve it, plus I added an additional TB of the harissa sauce. I cooked the black beluga lentils in beef broth with a few aromatics in the Instant Pot, and they were delicious. I also served farro and garnished with avocado slices and cherry tomato halves. I plan to make this often--this is right up my alley!
sawyerm
Spfld IL
2/28/2021
Excellent recipe exactly as written. Made with package of Trader Joes lentils that I had to use up. Love the harissa 'heat' -- don't know why reviewer Scottyb found the dish bland, because harissa is not 'bland'. Served this with herb encrusted roasted salmon. Perfect menu.
dory92064
San Diego, Ca
2/19/2021
Absolutely solid. I didn't have harissa so I used a Thai chili paste and I may never look back. This was an easy crowd pleaser. I served it hot, fyi. I'll try the left overs cold but hot worked like a charm. A solid 3.75/4.
#9
Philly
10/6/2020
I made this recipe with a couple of modifications and the results were outstanding. Substitute ground coriander with zaatar. I used Mina brand harissa sauce instead of harissa paste. I added a minced garlic clove into the vinegrette to build additional flavour. I served this with chopped cilantro but was prepared to use fresh dill in a pinch. Served this with roasted turkey breast basted in lemon harissa glaze. What a meal for a cold November weeknight! P.S. sweet potatoes roasted with grape tomatoes are a sweet pair!
pimentel
Toronto
11/14/2019
Not good. Sweet potato and tomato are an odd flavor combo. The whole dish was bland. No one had seconds.
scottyb
Los Angeles CA
10/24/2019
I love it. My go to veggie bowl. the spices mix is perfect
adeline.moya6682
Paris
6/25/2019
This was a “meh” for me. Perhaps it was because I couldn’t find harissa paste and so had to create a paste with dried harissa. I did like the lentils with the brightness of the vinegar, and it was relatively easy to prepare, but overall, not so memorable.
Om Nomnom
Brooklyn, NY
6/1/2019
This is a keeper! Easy to make and very delicious. Recommend mixing all uncooked vegetables in a bowl with harissa mixture before roasting rather than drizzle over veggies in sheet pan for better coverage.
eaw01890
Boston MA
5/26/2019
Wonderfully flavorable and visually appealing with the contrast of bright colors. However be careful with the lentil cooking time so they don’t over-cook.
carmduar
Boston
3/4/2019
simple and very flavorful recipe! great balance of heat, sweet and acidity. could throw over some lettuce greens for more fiber next time.
kalbi
3/1/2019
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