Roasted onion and balsamic root vegetables with puy lentils

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.