Balsamic veg with puy lentils & feta

[nverland]

Balsamic veg with puy lentils & feta

Ingredients
3 red onions, cut into wedges
3 parsnips, cut into long pieces
3 carrots, cut into long pieces
3 beetroot, cut into wedges
A few fresh thyme sprigs
1tbsp olive oil
2tbsp balsamic vinegar
200g puy lentils
500ml reduced-salt vegetable stock
100g reduced-fat feta, crumbled
25g fresh flat leaf parsley, chopped

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Put the onions, parsnips, carrots and beetroot in a large roasting tin with the thyme, then drizzle with the oil. Season with ground black pepper, then roast for 30 min. Drizzle over the balsamic vinegar, then roast for another 10 min.
Meanwhile, put the lentils and stock in a pan, cover and cook for 20–25 min until the lentils are tender, then drain.
Add the drained lentils to the tin with the roasted veg and mix to combine, then spoon into a serving dish. Scatter with the feta and parsley, then serve.