KINGSBRIDGE

DEVON

UNITED KINGDOM

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BEETROOT, WINE-BRAISED SHALLOTS AND LENTILS
 
An earthy and surprisingly sweet one-pot wonder, best enjoyed over a bed of fluffy mashed potato or creamy polenta. The perfect nourishing comfort dish to warm yourself during the colder months. 
Ingredients – serves 4

Preparation time: 10 minutes 

Cooking time: 55 minutes

• 6 beetroots, peeled and quartered to roughly 1-inch chunks

• 8 banana shallots, peeled and halved

• 125g green lentils, rinsed and drained

• 250ml vegetable stock 

• 250ml red wine 

• 1 tbsp tomato purée

• 3 cloves garlic, peeled and finely chopped 

• 6 sprigs thyme  

• 2 bay leaves 

• 1 tbsp organic butter

• 1 tbsp olive oil 

 

Preparation

In a large skillet pan, heat the oil and butter until sizzling. Add the shallots, garlic, thyme and bay leaves, sizzle for one minute and then reduce the heat. Cook for a further 10 minutes over a low heat, stirring every so often but not too much, until the shallots are caramelised. Add the beetroot, tomato purée, stock, wine and lentils. Stir everything together and bring to the boil. Reduce the heat to low, put the lid on and simmer for 40 minutes or until the beetroot and lentils are tender. Bring back to the boil and simmer for a few more minutes to reduce the sauce before serving.