Roasted Onion and Balsamic Root Vegetables with Puy Lentils and Feta
As regular blog-readers will know, I'm a huge fan of lentils and possibly the greatest way to enjoy the puy variety is with roasted root veg, coated in sticky, sweet yet sharp balsamic vinegar and topped with salty feta.
In terms of flavourings, there's garlic for piquancy, chilli for fiery heat and dried herbs for earthiness. I chose to serve this with simply grilled cod with a squeeze of lemon but it would work just as well with chicken, lamb steaks or even on its own (just double up the recipe).
Roasted Onion and Balsamic Root Vegetables with Puy Lentils and Feta
Serves 6, as a side
olive or rapeseed oil
4 red onions, cut into wedges
4 parsnips, cut into 4 lengthways
3 large carrots, cut into 4 lengthways
3 garlic cloves, finely chopped
1 tsp chilli flakes (optional)
2 tsp dried oregano
2 tsp dried basil
2 tbsp balsamic vinegar
200g puy lentils
500ml vegetable stock
½ x 200g pack feta, crumbled
large handful fresh flatleaf parsley, chopped
Preheat the oven to 200°C/gas 6.
Put the onions and root veg in a large roasting tin with the thyme, then drizzle with a good amount of oil. Sprinkle over the garlic, chilli and dried herbs, season well and then roast for 30 minutes. Drizzle over the balsamic vinegar, then roast for another 10 minutes.
Meanwhile, cook the lentils in the vegetable stock for 25-30 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.
In terms of flavourings, there's garlic for piquancy, chilli for fiery heat and dried herbs for earthiness. I chose to serve this with simply grilled cod with a squeeze of lemon but it would work just as well with chicken, lamb steaks or even on its own (just double up the recipe).
Roasted Onion and Balsamic Root Vegetables with Puy Lentils and Feta
Serves 6, as a side
olive or rapeseed oil
4 red onions, cut into wedges
4 parsnips, cut into 4 lengthways
3 large carrots, cut into 4 lengthways
3 garlic cloves, finely chopped
1 tsp chilli flakes (optional)
2 tsp dried oregano
2 tsp dried basil
2 tbsp balsamic vinegar
200g puy lentils
500ml vegetable stock
½ x 200g pack feta, crumbled
large handful fresh flatleaf parsley, chopped
Preheat the oven to 200°C/gas 6.
Put the onions and root veg in a large roasting tin with the thyme, then drizzle with a good amount of oil. Sprinkle over the garlic, chilli and dried herbs, season well and then roast for 30 minutes. Drizzle over the balsamic vinegar, then roast for another 10 minutes.
Meanwhile, cook the lentils in the vegetable stock for 25-30 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.
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