SERVES 4

4 tbsp extra-virgin olive oil
1 brown onion, chopped
4 garlic cloves, finely chopped
8 medium sized raw beetroot, peeled and quartered
4 carrots, chopped
3 bay leaves
2 sprigs of thyme
sea salt and freshly ground pepper
2 tbsp tomato purée
250ml red wine (check for vegan wine)
500ml vegetable stock
400g puy lentils
a pinch of sea salt
150g assorted mushrooms
8 shallots, peeled
2 tsp arrowroot, dissolved in 2 tbsp water
a few sprigs of thyme, to garnish

• Heat 2 tbsp of the olive oil in a thick-bottomed saucepan over a medium heat. Stir in the onions and garlic and sauté until soft. Toss the beetroot, carrots, bay leaves, shallots, thyme and salt and pepper into the pan and cook for 5 minutes, stirring occasionally.
• Stir in the tomato purée, red wine and vegetable stock and simmer on low heat for 20 minutes.
• Meanwhile, rinse the lentils under running water. Bring 1 litre of water and the lentils to the boil. Lower the heat to medium and simmer gently for 15 minutes. Drain and add to the beet mixture
• Stir in the chopped mushrooms
• Place on the lid and simmer for 20 minutes
• Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently, until thickened and clear.
• Remove the bay leaves and thyme sprigs before serving.