Balsamic roasted vegetables with puy lentils recipe | delicious. magazine
This delicious and simple lentil and roasted vegetable dish makes a healthy and satisfying vegetarian evening meal. Make extra for lunch the next day!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
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