Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 7.99 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 large onion, peeled and diced
- 300grams chestnut mushrooms, sliced in half
- 1tablespoons olive oil
- 4 cloves garlic, minced
- 8 small beetroots, peeled and quartered
- 2 cups vegetable stock
- 2tablespoons tomato puree
- 1 cup red wine
- 400grams puy lentils
- 2tablespoons thyme, fresh
- 2teaspoons arrowroot powder, dissolved in water
Nutrition per serving
2550kJ / 608Cal
2550 Kilojoules or 608 Calories
29% of daily energy intake*
Protein
30.0grams
Fat
14.8grams
Carbs
63.5grams
Sugars
19.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Swap the beef for beets in this warming bowl of comfort food, delicious served with some crusty bread.
Instruction tip
If you can get them, add pearl onions and saute with the mushrooms.
Method
Step 1 of 5
In a thick bottomed saucepan on a medium heat, sauté the onions and garlic with a drizzle of oil for 2-3 minutes. Add the beetroot and thyme and cook for 5 minutes, stirring halfway through.
Step 2 of 5
Stir in the tomato puree and our over the vegetable stock and red wine, reduce the heat to low and simmer for 20 minutes.
Step 3 of 5
Rinse the lentils and place in a large saucepan with a litre of water. Bring to the boil then reduce the heat to medium and simmer for 15 minutes.
Step 4 of 5
In a large frying pan, heat the remaining oil and sauté the sliced mushrooms for 3-4 minutes until browned.
Step 5 of 5
Add the arrowroot into the stew mixture, stirring until thick and smooth, add the mushrooms and simmer for 15 minutes, adding the lentils for the final 5 minutes. Divide the mixture between 4 bowls and serve.
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