Eat Seasonal: Beet Braised Lentils with Thyme and Apples
by Aimee
Fall comfort foods tend to have a reputation for being all kinds of rich and that is probably why we love them so, but today’s recipe proves that healthy can also be craveable.
We love our lentils around here and they make frequent appearances on the table in the vegetarian versions of Shepherd’s Pie and Sloppy Joes. They take on a satisfying meaty quality when cooked low and slow that makes them an ideal meatless main dish. Today’s braise is another perfect example.
I first intended this simple recipe as a side dish, but when topped with a quick slaw of julienned apple and tangy sauerkraut, I found it was everything I wanted for dinner.
Adding shredded beets to the pot of lentils came about as yet another attempt to include vegetables in my kid’s dinner. They gave Creamy Cauliflower Capellini two thumbs up, as well as Butternut Squash Mac & Cheese, so why not keep trying?
Unless they are baked into Chocolate Beet Bundt Cake, beets are a no-no for my boys, but fortunately the root vegetables meld into the braised lentils and pass unnoticed. They add a light sweeteness to the dish, as well as an earthiness that is exactly what you want in a big bowl of fall comfort food.
Lately I’ve been adding saurkraut to everything. This bowl of lentils joined the line-up, though I’m not convinced it needed the condiment. The fresh apple was a good call, for both texture and taste. And well, everything benefits from a little crumbled chevre. Leave off the goat cheese if you’d like to keep the recipe vegan, however.
Love beets? Give this Roasted Beet and Garlic Spaghetti a try for supper soon. And add these Chocolate Beet Molten Cakes to the weekend menu, while you are at it.
| Beet Braised Lentils with Thyme and Apples | Print |
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 Tablespoon fresh thyme leaves
- 1 cup dried green, brown or French lentils (I used du Puy)
- 4 cups vegetable stock
- 1 bay leaf
- 2 cooked beets, boiled or roasted
- 1/2 teaspoon salt
- 2 teaspoons sherry vinegar
- 1 Honeycrisp or Russet apple
- 1 cup sauerkraut (optional)
- crumbled goat cheese (optional)
- Preheat oven to 350F.
- In a heavy bottomed stovetop-to-oven pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring occasionally.
- Toss in minced garlic and thyme leaves. Cook for an additional minute, then pour in lentils and stock.
- Add the bay leaf and bring to a boil. Meanwhile, grate the beets on the large side of a box grater and add to the pot. Stir well to combine.
- When the lentils have reached the boiling stage, remove from heat and place in the middle rack of the oven. Cook for 50-60 minutes, or until lentils are tender. There will still be a little liquid, but it will be absorbed.
- Remove braised lentils from the oven; stir in the salt and vinegar. TAste and adjust seasoning to taste.
- Spoon into bowls. Top with grated or julienne apple, a spoonful of sauerkraut and a sprinkling of goat cheese. Enjoy at once.
Eat Seasonal Recipe Round-Up: October
Apples, squash, pumpkin and Oh My! This month’s line up of recipes from our #EatSeasonal bloggers is guaranteed to inspire.
- Butternut Squash Mac & Cheese Sliders with Gorgonzola & Arugula by Climbing Grier Mountain
- Kale and Ricotta Stuffed Shells with Butternut Squash Sauce by Completely Delicious
- Warm Spinach Salad with Mushroom-Bacon Vinaigrette by Mountain Mama Cooks
- Apple Bread with Brown Butter Glaze by Two Peas and Their Pod
- Mini Chicken Pot Pies by My Name is Yeh
- Fall Frisee Salad by Cafe Johnsonia
- Microwave Apple Cinnamon Oatmeal by Project Domestication
- Pumpkin Butter Smoothie by Kitchen Confidante
- Fried Green Tomatoes Grilled Cheese Sandwich by Foodie Crush
- Carrot and Date Bran Muffins by Vintage Mixer
Here’s wishing my fellow Canadians a warm and wonderful Thanksgiving!
Eat Seasonal: Beet Braised Lentils with Thyme and Applesis a post from Simple Bites
© 2010-2014 Simple Living Media, LLC | All rights reserved - This feed is provided for the convenience of SimpleBites.net subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact kyle@simplelivingmedia.com to let us know. Thanks.