Red Beet and Lentil Stew
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red Beets | 350g |
| Lentils | 180g |
| Small Onions (Cipolline) | 170g |
| Purple Carrots | 100g |
| Orange Carrots | 85g |
| Garlic | 1 clove |
| Fresh Ginger | To taste |
| Rosemary | 1 sprig |
| Bay Leaves | 5 leaves |
| Cinnamon Sticks | 1 stick |
| Red Wine | 125g |
| Water | 700g |
| Extra Virgin Olive Oil | 25g |
| Butter | 40g |
| Fresh Thyme | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Preparation of Ingredients:
Begin by thoroughly washing and peeling the purple and orange carrots. Slice both varieties into rounds, approximately 1 cm thick (2-3 per carrot).
Peel the red beets, and then peel a small root of fresh ginger, cutting it into thin slices. Crush the garlic clove with the side of a knife.
Lastly, rinse the lentils under cold running water to ensure they are clean.
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Cooking the Stew:
In a heavy-duty cast-iron pot with a tight-fitting lid, ideal for slow cooking, heat the extra virgin olive oil. Add the crushed garlic and ginger slices to the pot and let them sizzle over medium-high heat for about 2 minutes until fragrant. -
Adding Vegetables and Aromatics:
To the pot, add the sprig of rosemary, bay leaves, cinnamon stick, carrot rounds, and lentils. Toss everything together and allow it to toast for a few minutes, stirring occasionally with a wooden spoon. This step will help intensify the flavors. -
Deglazing and Stewing:
Pour in the red wine and stir, letting the alcohol evaporate. After a couple of minutes, cover the pot with the lid. Lower the heat and let everything cook slowly for about 2 hours. -
Checking and Finalizing:
After 2 hours, remove the bundle of herbs and check the beets’ tenderness with a fork. The beets should be easily pierced but still hold their firm, meaty texture.
Once the beets are cooked to your liking, turn off the heat. Add the fresh thyme and stir it in gently. Follow with the butter, allowing it to melt into the stew while the pot is still covered. -
Serving:
Stir the stew well to combine all the flavors. Serve your hearty and aromatic Red Beet and Lentil Stew with a side of creamy mashed potatoes or comforting polenta for a perfect meal.
This Red Beet and Lentil Stew is a delightful, earthy dish that combines the sweetness of the beets with the heartiness of lentils. The infusion of fresh ginger, rosemary, and cinnamon creates a symphony of flavors that are both warming and aromatic. Whether served with polenta or mashed potatoes, it’s sure to be a hit at your dinner table. Enjoy this rich, nutritious stew on cold evenings for a satisfying meal that feels both comforting and wholesome!
