November 18th, 2024
Recipes
Balsamic Beet, Lentil, and Mushroom Bowls
Valentina P
- Difficulty
•
- Time 40"
This meal-in-one dish looks and tastes bright, thanks to a combination of balsamic vinegar, pureed beets, and tender root vegetables. Wild mushrooms make an extra special topping here, though traditional mushrooms can be substituted as needed. To save additional time, use pre-cooked lentils and beets.
How To MakeDiet Type: Classic
Shopping List
- 3 cups cooked beets (divided)
- 3 cups cooked green or French lentils (Note 1)
- 2 cups butternut squash, peeled
- 12 ounces wild mushrooms, cleaned and sliced
- 1 leek, sliced and rinsed well
- 1/2 cup feta cheese (divided)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons apple cider vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- salt and black pepper, to taste
Instructions
- Step 1: If cooking the lentils and beets from scratch, do so now. Set aside to cool. For instructions on how to cook the beets, see Note 3 below.
- Step 2: Dice the leek, butternut squash, and cooked beets into very small 1/4" inch pieces. Set aside.
- Step 3: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the squash, leeks, half of the garlic, and a hefty pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns. Continue cooking until the squash is fork-tender and lightly browned, about 8 to 10 minutes. Set aside.
- Step 4: Heat another 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the mushrooms, remaining garlic, tarragon, thyme, a hefty pinch of salt, and black pepper. Cook in the hot oil until the mushrooms are lightly browned, about 5 minutes.
- Step 5: Combine 1 cup of cooked beets, the remaining 2 tablespoons of olive oil, the balsamic vinegar, apple vinegar, 2 tablespoons of the feta, a hefty pinch of salt, and a few cracks of black pepper in a small food processor. Blend until smooth.
- Step 6: Combine the cooked squash mixture, lentils, remaining diced beets, and the puree in a large bowl. Stir to coat everything in the pink puree. Assemble the warm mushrooms on top and sprinkle with the remaining feta.
- Serve: Enjoy this warm or at room temperature with an extra drizzle of olive oil.
Recipe Notes
Note 1: I like to use pre-cooked lentils to save time here. Trader Joe's sells great pre-steamed ones. Note 2: As reference, 2 cups of butternut squash is equal to about .25 of a medium to large butternut squash. Note 3: My preferred way to cook fresh beets is to peel and wrap the bulbs in aluminum foil. Then place the wrapped bulbs on a baking sheet and roast in a 400°F oven for 30 to 40 minutes, depending on the size of the beets. They will be ready when the beet can be easily pierced with a fork. Cut and wrap large beets in half to reduce the cooking time needed. Let the beets cool and release any steam before handling.
Nutrition
This meal-in-one dish looks and tastes bright, thanks to a combination of balsamic vinegar, pureed beets, and tender root vegetables. Wild mushrooms make an extra special topping here, though traditional mushrooms can be substituted as needed. To save additional time, use pre-cooked lentils and beets.
How To MakeDiet Type: Plant-based
Shopping List
- 3 cups cooked beets (divided)
- 3 cups cooked green or French lentils (Note 1)
- 2 cups butternut squash, peeled
- 12 ounces wild mushrooms, cleaned and sliced
- 1 leek, sliced and rinsed well
- 1/2 cup plant-based feta (optional)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons apple cider vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- salt and black pepper, to taste
Instructions
- Step 1: If cooking the lentils and beets from scratch, do so now. Set aside to cool. For instructions on how to cook the beets, see Note 3 below.
- Step 2: Dice the leek, butternut squash, and cooked beets into very small 1/4" inch pieces. Set aside.
- Step 3: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the squash, leeks, half of the garlic, and a hefty pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns. Continue cooking until the squash is fork-tender and lightly browned, about 8 to 10 minutes. Set aside.
- Step 4: Heat another 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the mushrooms, remaining garlic, tarragon, thyme, a hefty pinch of salt, and black pepper. Cook in the hot oil until the mushrooms are lightly browned, about 5 minutes.
- Step 5: Combine 1 cup of cooked beets, the remaining 2 tablespoons of olive oil, the balsamic vinegar, apple vinegar, 2 tablespoons of the optional feta, a hefty pinch of salt, and a few cracks of black pepper in a small food processor. Blend until smooth.
- Step 6: Combine the cooked squash mixture, lentils, remaining diced beets, and the puree in a large bowl. Stir to coat everything in the pink puree. Assemble the warm mushrooms on top and sprinkle with the optional remaining feta.
- Serve: Enjoy this warm or at room temperature with an extra drizzle of olive oil.
Recipe Notes
Note 1: I like to use pre-cooked lentils to save time here. Trader Joe's sells great pre-steamed ones. Note 2: As reference, 2 cups of butternut squash is equal to about .25 of a medium to large butternut squash. Note 3: My preferred way to cook fresh beets is to peel and wrap the bulbs in aluminum foil. Then place the wrapped bulbs on a baking sheet and roast in a 400°F oven for 30 to 40 minutes, depending on the size of the beets. They will be ready when the beet can be easily pierced with a fork. Cut and wrap large beets in half to reduce the cooking time needed. Let the beets cool and release any steam before handling.
Nutrition
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Balsamic Beet, Lentil, and Mushroom Bowls
PT40M 3 cups cooked beets (divided) 3 cups cooked green or French lentils (Note 1) 2 cups butternut squash, peeled 12 ounces wild mushrooms, cleaned and sliced 1 leek, sliced and rinsed well 1/2 cup feta cheese (divided) 6 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 3 tablespoons apple cider vinegar 3 garlic cloves, minced 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme salt and black pepper, to taste Gluten Free Vegan 6 Servings
Ingredients:
