Heat 2 Tbs. olive oil in a Dutch oven over medium heat. Add yellow onion and garlic and Sautée until soft. Add beets, carrots, bay leaves, two sprigs thyme, and a pinch of salt and pepper and cook for 5 minutes, stirring occassionally. Stir in tomato paste, red wine, and vegetable stock, and simmer 20 minutes.
Meanwhile, in a large pot, cover lentils with 4 cups water and bring to a boil. Reduce heat to medium and simmer about 15 minutes until lentils are tender, adding a little salt in the last few minutes of cooking. Drain, cover, and keep warm.
In a large skillet, heat remaining 2 Tbs. olive oil over moderately high heat. Add mushrooms and pearl onions. Reduce heat and cook, stirring occassionally, until tender and golden. Season with salt and pepper and set aside.
Season stewed beet mixture with salt and pepper, adding more wine, stock, or herbs to taste. Whisk in the arrowroot paste just until thickened. Add mushrooms, and onions; simmer for 10 minutes. Discard bay leaves and thyme sprigs. Transfer stewed vegetables and lentils to bowls and garnish with leaves from about 3 sprigs of fresh thyme.
From: "THE WEEK" magazine, May 10, 2013
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|Serving Size: 1 Serving (738g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 219.2mg||8 %|
|Potassium 1669.3mg||44 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 47.5g|
|Protein 9g||13 %|
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Calories per serving: 385
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