This beet braised lentils is inspired by the french classic cassoulet. Beets and lentils compliment each other to create this comforting and healthy dish.
Note: This recipe includes rosemary instead of dill this week.
Featured Saskatchewan products
You Will Need
Prepare the vegetables: Wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the beet and onion in 1 cm dices.
Cook the onion: In a medium pot, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion, salt (1 tbs, 2 tbs, 3 tsp) and pepper (1 pinch, 1/8 tbs, 1/4 tsp). Cook on medium heat until the onion starts to be tender, about 4 minutes. Mince the garlic and add to the onion. Cook for 1 minute.
Cook the lentils and vegetables: In the sink, place the lentils with bay leaf in a strainer and rinse it well. In the pot with the onion, add the beet dice, lentils, bay leaf, water depending on the size of your pot (3 cups, 6 cups, 9
Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 3/4 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
Prepare the rosemary: Separate the rosemary leaves from the step and cut the leaves in small pieces (1/4 cm) for the garnish.
Garnish & Serve: Garnish the lentils with fresh rosemary. Serve.
Dr. Craig Herrington, Naturopath
Owner: Regina Naturopathic
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.
Cooking with Kids
Lacey Engel, Registered Dietitian
Owner: Beyond Baby Nutrition
Introducing new foods
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
Making this recipe with kids?
Ask the child to help with step 4 & 5 by:
- Prepare the rosemary
- Garnish & serve
Recommended Wine Pairing
Homestead Bar À Vin
Josh McLean, Owner
Lighting Rock, Pinot Noir 2017
A delightfully delicate and light bottle of rose petals and cherries.
Region: Okanagan, Canada
Alto Landon, MilHistoria 2017
Intense and bright picota cherry colour. The nose is clean and intense, lots of black fruits, candy and floral notes. A medley of plum, strawberry, black cherry and black currant with undertones of white pepper, earthy notes, and a very pleasant balsamic end with a hint of sweetness.
Region: Manchuria, Spain
Note: We cannot guarantee any dish is allergen free.