Zesty lentil dish with aromatic tarragon, sweet shallots, and earthy beets.
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Nutrition per Serving
Ingredients
Estimated total cost: €8.17 · €1.36/serving
- 3 1/2 pounds vibrant beets, meticulously trimmed (roast beets whole for easy peeling)Est. price €2.80–€5.25
- 2 tablespoons plus 1/4 cup premium extra-virgin olive oil (reserve the 1/4 cup for drizzling over finished dish)Est. price €0.40–€0.80
- 3 1/2 teaspoons flaky sea salt, plus additional for seasoning (add salt to lentil cooking water for extra flavor)Est. price €0.15–€0.35
- 1/4 cup pure water, plus more for cooking lentils (rinse lentils thoroughly before cooking)Est. price €0.00–€0.01
- 1 pound hand-selected French green lentils, carefully inspected (cook lentils with a splash of oil to prevent sticking)Est. price €3.50–€6.00
- 2 fresh garlic cloves, peeled and minced (let garlic rest for 10 minutes after chopping for enhanced health benefits)Est. price €0.10–€0.20
- 2 fragrant dried bay leaves (remove bay leaves before serving)Est. price €0.05–€0.15
- 1 shallot, finely minced (sauté shallot until translucent for a milder flavor)Est. price €0.30–€0.60
- 1 teaspoon high-quality Dijon mustard (emulsify mustard with vinegar for a smooth dressing)Est. price €0.08–€0.20
- 2 tablespoons plus 1 teaspoon aged balsamic vinegar (use aged balsamic for a richer flavor)Est. price €0.70–€1.50
Steps
- 1Begin by preheating the oven to 350°F. Take a medium bowl and mix the beets with 2 tablespoons of oil and 1 1/2 teaspoons of salt. Place the seasoned beets on a rimmed baking sheet, then add 1/4 cup of water to the pan. Cover the baking sheet with foil and bake in the oven until the beets are tender enough to pierce easily with a knife tip, which should take around 45 to 60 minutes. Once done, take them out of the oven and allow them to cool down. Proceed by peeling off the skin and cutting the beets into cubes that are about half an inch in size.
- 2In a 6-quart saucepan, mix together the lentils, garlic, and bay leaves. Cover them with cold water by approximately 3 inches. Heat over medium-high until it reaches a boil. Lower the heat to medium-low and simmer while stirring occasionally until the lentils are tender yet still firm, which should take around 10 to 20 minutes. Add the remaining 2 teaspoons of salt and continue cooking for another 5 minutes. Drain the mixture using a colander and allow it to cool down before further use.
Cultural note
Tarragon Lentil Stew with Beets is inspired by French cuisine, utilizing classic ingredients like French green lentils, tarragon, and shallots. The addition of Dijon mustard and balsamic vinegar adds a depth of flavor commonly found in French cooking.
Seasonal note
Tarragon Lentil Stew with Beets is best made in the fall and winter when beets and tarragon are in season, providing the freshest and most flavorful ingredients.
Health note
This stew is a nutritious choice, packed with plant-based protein from lentils, high fiber content, and vitamins A and C from the beets. The dish is low in saturated fat and cholesterol, making it heart-healthy and suitable for a balanced diet.
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