Description

Beet braised lentils – a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.

Ingredients

Units

3 tablespoons olive oil, butter or ghee
1 cup diced red onion (1/2 a red onion)
1 cup diced carrot
1/2 cup diced celery
1 cup peeled and diced beet (one large beet, plus 2 more for juicing-optional )
4 cloves garlic-rough chopped
1 tablespoon fresh thyme leaves
1 Bay leaf
1 1/2 cups black caviar lentils , beluga lentils or Puy lentils (soaked overnight if possible)
4 cups vegetable stock ( or chicken stock)
1/2 teaspoon salt, more to taste
1 tablespoon balsamic vinegar, more to taste
1 cup fresh beet juice (either purchase from a juice bar, or juice 2 extra-large beets) or sub more broth or stock

Optional Garnishes 2- 3 tablespoons browned butter (optional but delicious) or crumbled goat cheese

Instructions

In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.

Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.

Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)

Stir in the balsamic vinegar and taste again, adjusting if necessary.

Serve with optional browned butter or goat cheese crumbles. If going vegan, a little drizzle of olive oil is nice.

Serve as vegan main dish or as a side dish to fish, chicken or meat.

Notes

I normally scrub the beets but do not peel. Or feel free to peel.

Nutrition

Serving Size:
Calories: 278
Sugar: 6.4 g
Sodium: 263.4 mg
Fat: 7.7 g
Saturated Fat: 1.1 g
Carbohydrates: 41.6 g
Fiber: 7.2 g
Protein: 13.2 g
Cholesterol: 0 mg