Glazed Sprouts with Lentils, Walnuts and Feta

Ingredients

• 200g Olive Green Lentils 
• 200g Squash
• 250g Brussels Sprouts, halved
• 1 Red Onion, coarsely chopped
• 2 ltr Stock
• 50 to 75g Walnuts
• 50 to 75g Feta
• 1 ½ tbsp Apple Syrup
• 1 tbsp Apple Balsamic Vinegar
• Olive Oil

Method

1. You don’t need to pre-soak our lentils but a quick hot soak as part of rinsing them does slightly speed up cooking - put the lentils in a bowl, cover with boiling water, leave for 10 or 20 mins while you do other prep, then rinse put back in the pan with fresh water or (ideally) stock and simmer until cooked.
2. Peel and cut the squash into 3cm cubes, steam (or simmer in a little water) with the sprouts
3. In a wide shallow pan cook the onion until translucent, add the sprouts and begin to fry, as the sprouts start to brown add a little apple syrup and a little less balsamic (a table spoon and a half - but be guided by taste…). Add the squash for a couple of minutes.
4. Drain the lentils, add them to the onion, sprout and squash mix and cook through for a few minutes - season. Transfer to a serving dish crumble feta and walnuts on top - and add a little more syrup and balsamic if you like.