Root veg lentil bowl with herb pistou - Good Food Middle East

Ingredients

• 600g leftover root veg (carrots and parsnips work well)
• 1 tbsp rose harissa
• 3 tbsp rapeseed oil
• 150g baby spinach
• ½ small bunch of coriander
• ½ small bunch of mint
• 1 small garlic clove
• 30g mixed nuts, toasted and cooled
• 1 lemon, zested and juiced
• cooked puy lentils (or 2 x 250g pouches)