Adapted from GreenKitchenStories. Deep and rich with thyme and wine flavors, different sorts of textures and a hint of sweetness. Flavours develop and intensify nicely if itís made a day early. Serves 4+.
Salt and pepper
1 yellow onion, chopped
4 cloves garlic, minced
8 small beetroot, peeled & quartered
4 carrots, chunked
2 sprigs thyme
2 tbsp tomato paste
250ml red wine
450ml veg stock
3 bay leaves
2 tsp arrowroot powder, dissolved in 2 tbsp water (optional)
400g dried puy lentils and 1L water
~10 chestnut mushrooms
A handful shallots, peeled and halved
Heat 2tbsp oil in a large pot over medium heat. Saute onions & garlic to soft. Add beets, carrots, thyme, salt and pepper. Cook ~5min, and add tomato paste, wine, veg stock and bay leaves. Simmer ~40min on low.
Rinse lentils. Bring water to a boil, add lentils, reduce heat and simmer 15-20min. When al dente, add salt and set aside.
Heat 2 tbsp olive oil in pan. Sear mushrooms and shallots, cooking until tender and golden. Season and set aside.
Taste stew, adding more wine, stock or herbs if needed. Add arrowroot mixture to thicken if desired. Add mushrooms and onions and simmer ~10min. To serve, spoon stew over lentils and sprinkle with thyme.