Roasted onion and balsamic root vegetables with puy lentils

Roasted onion and balsamic root vegetables with puy lentils
  • Serves icon Serves 6
  • Time icon 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. 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.

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

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

  1. 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.
  2. Meanwhile, cook the lentils in the vegetable stock for 20-25 minutes until tender, then drain well.
  3. Add the lentils to the roasted veg, mix to combine, then tumble onto a serving platter. Scatter with the feta and parsley, then serve.

delicious. tips

  1. Any leftovers would be great in a lunch box the next day.

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