Recipes
Vegetable
Healthy vegetarian
Roasted onion and balsamic root vegetables with puy lentils

Roasted onion and balsamic root vegetables with puy lentils

Name: Roasted onion and balsamic root vegetables with puy lentils
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 3 red onions, cut into wedges; 3 parsnips, cut into 4 lengthways; 3 carrots, cut into 4 lengthways; 3 beetroot, cut into wedges; A few fresh thyme sprigs; 3 tbsp olive or rapeseed oil; 2 tbsp balsamic vinegar; 200g puy lentils; 500ml vegetable stock; ½ x 200g pack feta, crumbled; 25g fresh flatleaf parsley, chopped

Easy
March 2013

Easy
March 2013

Test kitchen approved

Serves 6
Takes 5 minutes to make, 40 minutes to cook

This delicious and simple lentil and roasted vegetable dish makes a healthy and satisfying vegetarian evening meal, especially when drizzled with some balsamic vinegar. Make extra for lunch the next day!

Puy lentils are a powerhouse of protein and fibre; find more inspiration with this vegetarian ingredient and try these sticky balsamic sausages with puy lentils.

Vegetarian recipes

Nutrition: per serving

Calories: 417kcals
Fat: 15.8g (4.9g saturated)
Protein: 20.5g
Carbohydrates: 47.3g (18.7g sugars)
Fibre: 15.7g
Salt: 1.1g

Nutrition: per serving

Calories: 417kcals
Fat: 15.8g (4.9g saturated)
Protein: 20.5g
Carbohydrates: 47.3g (18.7g sugars)
Fibre: 15.7g
Salt: 1.1g

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Ingredients

3 red onions, cut into wedges
3 parsnips, cut into 4 lengthways
3 carrots, cut into 4 lengthways
3 beetroot, cut into wedges
A few fresh thyme sprigs
3 tbsp olive or rapeseed oil
2 tbsp balsamic vinegar
200g puy lentils
500ml vegetable stock
½ x 200g pack feta, crumbled
25g fresh flatleaf parsley, chopped

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Put the onions and root veg in a large roasting tin with the thyme, then drizzle with most of the oil. Season well and roast for 30 minutes. Drizzle over the balsamic vinegar and a little more oil, then roast for another 10 minutes.
Meanwhile, cook the lentils in the vegetable stock for 20-25 minutes until tender, then drain well.
Add the lentils to the roasted veg, mix to combine, then tumble onto a serving platter. Scatter with the feta and parsley, then serve.