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Sunday, September 17, 2017

Beet Braised Lentils ala ~DKBB~

Beet Braised Lentils ala ~DKBB~
(original recipe from Sylvia Fountaine - Feasting at Home blog, September 1, 2014)

Beet-infused lentils make a healthy vegetarian meal in a bowl.

3 tablespoons olive oil
1 cup diced red onion (½ a red onion)
1 cup diced carrot
½ cup diced celery
3 or 4 fresh beets (lightly roasted, peeled, and diced)
4 cloves garlic-rough chopped
1 tablespoon fresh thyme leaves
1 to 2 tsp. curry
1 to 2 tsp. Vindaloo spices
1 Bay leaf
1½ cups lentils, soaked overnight or at least 8 hours (black caviar, beluga or Puy are the preferred varieties but any will work)
 4 cups vegetable stock
½ teaspoon salt
1 cup fresh beet juice (either purchase from a store, or juice 2 extra-large beets)
splash balsamic vinegar (if desired)
  • In a large heavy bottom pot or Dutch oven, heat olive oil over medium high heat; add onion, carrot, beets and celery, and sauté for 5 to 10 minutes, until slightly softened.
  • Turn heat to medium, add garlic, lentils, and herbs and sauté for 2 more minutes; add stock and salt and 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 and add more if necessary; continue simmering on low for 10-15 more minutes.
  • If you feel there is too much liquid for your liking, keep the lid off and increase the heat, letting it reduce.
  • Stir in a generous splash of balsamic vinegar before serving, if desired.
  • Serve with Naan bread.

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