Beet Braised Lentils

1. In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat.
2. Add onion, carrot, beets and celery, and sauté for 5 minutes, until slightly softened.
3. Turn heat to medium, add garlic, lentils and herbs and sauté for 2 more minutes.
4. Add stock and salt. Bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 30 minutes.
5. After 30 minutes, 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.
6. Stir in a generous splash of balsamic vinegar.
7. Serve in a bowl or as a base for fish or chicken.

Vegan/Veg/GF/DF

Borrowed and adapted from FeastingatHome