2 tablepoons |
extra virgin olive oil |
1 |
brown onion, chopped |
4 |
garlic cloves, finely chopped |
8 |
small beetroots, peeled and quartered |
6 |
carrots, sliced in large pieces |
3 |
bay leaves |
2 sprigs |
thyme |
|
sea salt and freshly ground pepper |
2 tablespoons |
tomato puree |
250ml |
red wine, (use vegan wine if you are vegan) |
500ml |
vegetable stock |
400g |
puy lentils |
pinch |
sea salt |
2 tablepoons |
extra virgin olive oil |
2-3 |
portobello mushrooms, sliced |
10 |
crimini mushrooms |
10 |
pearl onions, peeled |
2 teaspoons |
arrowroot, dissolved in 2 tbsp water |
a few springs |
thyme, leaves picked, to garnish |