Lentils Braised with Beets & Red Wine – Lentils.org

Lentils Braised with Beets & Red Wine

  By lentilsorg      

October 31, 2016

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Beet and red wine infused lentils are a healthy side dish which pairs wonderfully with roasted chicken or fish. Browned butter is an optional add-in, but it makes the dish over the top delicious.

  • Prep: 15 Minutes
  • Cook: 4 Hours

  • 15 Minutes

    4 Hours

    4 Hours 15 Minutes

  • Yields: 4-6
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Directions

  1. Heat 3 Tbsp (45 mL) butter in a Dutch oven over medium heat. Once melted, stir in beets, onions, carrots, and celery. Saute for 5 minutes until vegetables are slightly softened.
  2. Turn heat to medium and stir in garlic. Saute another minute.
  3. Add cooked vegetables, herbs, lentils, stock, red wine, salt, and pepper, into a 4 or 5-quart slow cooker. Stir well. Cover and cook for 3-4 hours on high, or 6-8 hours on low, until lentils and vegetables are tender. If the sauce needs to be thicker, continue cooking high until it has reduced to desired consistency.
  4. Near the end of cooking, prepare the browned butter. Place 3 Tbsp (45 mL) butter in a small saucepan over medium-high heat. It will bubble and froth and eventually turn a nutty golden brown. Remove the butter from the heat.
  5. Sir the browned butter into the lentils and season with salt and pepper. Garnish each serving with crumbled Feta cheese.

Ingredients

6 Tbsp (45 mL) butter, divided

1 1/4 cups (310 mL) diced beets

1 cup (250 mL) diced onions

1 cup (250 mL) diced carrots

1/2 cup (125 mL) diced celery

4 garlic cloves, minced

1 Tbsp (15 mL) fresh thyme leaves

1 bay leaf

1 1/2 cups (375 mL) green lentils

3 cups (750 mL) chicken or vegetable stock

3/4 cup (175 mL) red wine

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) Feta cheese, for garnish

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories360
Sodium930 mg
Potassium657 mg
Protein13 g
Cholesterol45 mg
Sugar6 g
Total Fat15 g
Saturated Fat10 g
Total Carbohydrates37 g
Dietary Fiber9 g