Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are a most important part of our diet, as far as nutrition and vitamin content are concerned. Further than that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)



Recipe adapted from Green Kitchen Stories

Serves: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 3 medium beets, peeled and quartered 

• 3 medium sized carrots, sliced in large pieces

• 2 sprigs thyme
• 
sea salt and pepper to taste

• 2 tbsp tomato paste

• 1 cup red wine 

• 2 cups vegetable stock

• 3 bay leaves
• 2 cups lentils, for serving

• 4 cups water
• 
a pinch of sea salt
• 2 tbsp olive oil

• 2 big portobello mushrooms

• 10 white cap mushroom
s
• 7-8 baby portobello mushrooms
• 2-3 scallions

Directions: 

Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils and mushrooms.



Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.



Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.



Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.