Hearty Beetroot and Beluga Lentil Stew
recipe

Description: A nutritious and flavorful stew made with beetroot, beluga lentils, and a fresh parsley pesto.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 500 g beetroot
- 200 g beluga lentils
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 l vegetable broth
- 250 ml red wine
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Parsley (for pesto)
- 50 g pine nuts
- 50 g parmesan cheese (optional)
- 100 ml olive oil (for pesto)
Instructions:
1. Peel and dice the beetroot, onion, and carrot into small cubes.
2. Heat olive oil in a large pot and add the onion and garlic. Sauté for about 5 minutes until softened.
3. Add the diced beetroot and carrot to the pot, and cook for a few more minutes.
4. Rinse the beluga lentils and add them to the pot.
5. Pour in the red wine and vegetable broth. Season with salt and pepper.
6. Allow the stew to simmer on low heat for about 30-40 minutes, until the beetroot and lentils are tender.
7. Prepare the parsley pesto: Blend parsley, pine nuts, parmesan cheese (if using), and olive oil in a food processor until smooth.
8. Serve the stew warm with a dollop of parsley pesto on top. Enjoy!
Nutritional Information (per serving):
Calories: 320
Protein: 15g
Fat: 18g
Carbohydrates: 30g
Fiber: 10g
Sugar: 5g

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