Seasonal Recipes

Beet Infused Braised Lentils

3 tablespoons 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 tablespoon 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 teaspoon 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)
2- 3 tablespoons browned butter (optional but delicious)
crumbled goat cheese (optional)

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, lentils and herbs and sauté for 2 more minutes.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.

 

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. ( I like the braise slightly juicy, personally, so I just replace the lid.)

Stir in a generous splash of balsamic vinegar and browned butter (optional) but the brown butter is divine.

Serve in a bowl with crumbled goat cheese, or as a base for good quality sausage, line caught fish or sustainably reared chicken.

Prep time: Cook time: Total time: Yield: 6