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Balsamic Roasted Root Lentil Stew with Beets and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large pot

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 medium beets, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and cut into 1/2-inch slices
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400°F. In a bowl, toss the beets and carrots with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until the edges begin to caramelize and the vegetables are tender.
  • While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
  • Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
  • Stir the roasted beets and carrots into the pot along with the remaining 2 tablespoons of balsamic vinegar. Continue simmering for 10 minutes until the lentils are fully tender and the stew has thickened slightly.
  • Taste and adjust salt and pepper if needed before serving.

Notes

Roast the beets and carrots a day ahead if you want to speed up weeknight prep. The stew will thicken as it cools, so stir in a little extra broth when reheating leftovers. It stores well in the refrigerator for up to four days and reheats evenly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot