Red Beet and Lentil Stew

I can provide you with a recipe for a red beet and lentil stew, a flavorful and nutritious dish that combines the properties of legumes with the sweetness of beetroots. Before proceeding with the recipe, I remind you that, in Italian mode, you might want to add a touch of rosemary or thyme for an extra flavor.

Ingredients

• 200 g of lentils (preferably green or brown)
• 2 medium-sized red beets, cleaned and diced
• 1 finely chopped onion
• 2 cloves of garlic, minced
• 500 ml of vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 1 sprig of rosemary or thyme (optional)

Preparation

1. In a large pot, heat a drizzle of extra virgin olive oil and sauté the chopped onion until it becomes translucent.
2. Add the minced garlic cloves and let them brown for a minute making sure not to burn them.
3. Introduce the diced beetroot and sauté everything for a few minutes.
4. Rinse the lentils under running water and add them to the pot.
5. Pour in the vegetable broth until it covers all the ingredients and add the bay leaf and the sprig of rosemary or thyme if you desire a more intense aroma.
6. Bring to a boil, then reduce the heat and let simmer for about 30-40 minutes or until the lentils and beets are tender.
7. If the water reduces too much during cooking, you can add some more hot water.
8. Taste and adjust the salt and pepper according to your preference.
9. Once the lentils and beetroots are well cooked and the stew has reached the desired consistency, remove the bay leaf and the sprig of aromatic herbs.
10. Serve hot, perhaps accompanied by a slice of rustic toasted bread.

Fun Facts

Lentils are a valuable source of plant proteins and fibers. Together with red beets, which are rich in antioxidants, this stew becomes a complete and very healthy dish. In Italy, lentils are traditionally consumed during the New Year’s Eve dinner as a wish for prosperity and good fortune.