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
- 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
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