80min 4 ppl
Red Wine Braised Beetroot and Puy Lentils
115 minutes
4 people
Hardover 60 min or 12+ steps
115 min · 12 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 18g
Carbs 62g
Fats 14g
About this dish
Whole beetroots are roasted until deeply caramelised, then nestled into Puy lentils braised in a red wine reduction built on a classic mirepoix of onion, carrot and celery — a technique borrowed from French daube that gives this entirely plant-based dish remarkable depth and body.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Beetrootabout 4 medium, scrubbed, tops trimmed to 2 cm800 g
- Yellow Onionmedium, finely diced1 whole
- Carrotsmedium, finely diced2 whole
- Celeryfinely diced3 stalks
- Garlic Clovesthinly sliced5 cloves
- Fresh Flat-Leaf Parsleyroughly chopped, to finish4 tbsp
Tins & Jars
- Tomato Paste2 tbsp
- Vegetable Stockhot500 ml
Dried Goods
- Puy Lentilsor beluga lentils, rinsed250 g
- Dark Brown Sugar1 tsp
Spices & Seasonings
- Fresh Thyme Sprigs2 sprigs
- Fresh Rosemary Sprigs2 sprigs
- Bay Leaves2 whole
- Fine Sea Saltplus more to taste1 tsp
- Black Pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive Oildivided3 tbsp
- Dry Red Winesuch as Côtes du Rhône or Merlot375 ml
- Red Wine Vinegar1 tsp
- Extra-Virgin Olive Oilto finish2 tbsp
Utensils
- Baking tray
- Aluminium foil
- Skewer
- Large casserole or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Method
1
Preheat the oven to 200°C (180°C fan).
Approx. 10 minutes
2
Rub each beetroot with 1 tablespoon of the olive oil and a pinch of salt, then wrap individually in foil.
Approx. 5 minutes
3
Finely dice the onion, carrots, and celery, thinly slice the garlic, and rinse and drain the lentils.
Approx. 10 minutes
4
Place the foil-wrapped beetroots on a baking tray and roast for 60–70 minutes, until a skewer meets no resistance when inserted through the foil. Remove from the oven and leave wrapped while you proceed — the retained steam will loosen the skins.
Approx. 65 minutes
5
While the beets roast, heat the remaining 2 tablespoons of olive oil in a large heavy-based casserole or Dutch oven over medium heat, add the onion, carrots, and celery, and cook, stirring occasionally, for 10–12 minutes until softened and the onion edges are turning golden.
Approx. 11 minutes
6
Add the garlic and tomato paste to the casserole and cook, stirring constantly, for 2 minutes until the paste darkens to a brick-red colour and smells caramelised.
Approx. 2 minutes
7
Pour in the red wine, raise the heat to medium-high, and cook, stirring to lift any fond from the base, for 5–6 minutes until the wine has reduced by half and the raw alcohol smell has gone.
Approx. 6 minutes
8
Add the rinsed lentils, hot vegetable stock, thyme, rosemary, bay leaves, brown sugar, 1 teaspoon of salt, and the black pepper. Stir to combine, then bring to a gentle boil.
Approx. 5 minutes
9
Reduce the heat to low, cover with the lid slightly ajar, and simmer for 25–30 minutes until the lentils are just tender but still hold their shape and the braising liquid has thickened to a glossy sauce.
Approx. 28 minutes
10
Unwrap the roasted beetroots and rub off the skins using a piece of foil or paper towel — they should slip away easily. Cut each beet into 6 wedges.
Approx. 8 minutes
11
Nestle the beetroot wedges into the lentils, pressing them gently beneath the surface. Cover and cook over low heat for a further 8–10 minutes until the beets are heated through and have absorbed the braising flavours.
Approx. 9 minutes
12
Remove the thyme, rosemary sprigs, and bay leaves, stir in the red wine vinegar, taste, and adjust the seasoning. Finish with the extra-virgin olive oil drizzled over the surface and the chopped parsley scattered on top, then serve directly from the casserole.
Approx. 2 minutes
