Beet Braised Lentils

Ingredients:

• 3 tbs olive oil
• 1 cup diced red onion (½ a red onion)
• 1 cup diced carrot
• ½ cup diced celery
• 1 cup peeled and diced beet (one large beet, plus 2 more for juicing)
• 4 cloves garlic-rough chopped
• 1 tbs fresh thyme leaves
• 1 Bay leaf
• 1 1/2 cups black caviar, beluga or Puy lentils (soaked overnight if possible)
• 4 cups chicken or vegetable stock
• ½ tsp salt
• Salt and pepper to taste
• Splash balsamic vinegar
• 1 cup fresh beet juice (either purchase from a juice bar, or juice 2 extra large beets)

Directions:

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