Puy lentils with feta and roast vegetables

Puy lentils with feta and roast vegetables

This is an amazing accompaniment with chops or steak.

Ingredients
250 grams puy lentils or similar
Quality chicken stock cube
Bay leaf
2 Sweet Potatoes or 1/2 a Butternut Squash - chopped into cubes
Vinagarette
1 Red Onion chopped
Handful of flat leaf parsley - chopped
100 grams feta

1. Cover the lentils in water (roughly twice as much water as lentils), place the Bay leave and chicken stock cube and cook until the lentils are cooked - about 20 minutes (Do not over do the lentils)
2. While the lentils are cooking place the sweet potato or butternut squash in a roating tin with some olive oil, salt and pepper (you can also add a pinch of curry powder if you want to add a little spice to the dish)
3. Once cooked  drain any excess liquid and place in a bowl
4. Add the roasted sweet potatotes / butternut squash (with any leftover olive oil), vinegarette, red onion, parsley to the lentils and mix
5. Crumble over the feta when ready to serve.