I hope you had a nice Thanksgiving!
Dan and I were lucky to spend time with tons of family, some that we haven’t seen in years.
Do you ever get the post- holiday blues?
You know, that awkward feeling of, oh, now what?
After the table is cleared and family starts to dissipate, I always start to feel a little funny as my mind shifts from “holiday-mode” to the post-holiday-world.
I’ve even been known to be downright glum as the warm glow of festivities is slowly enveloped by too early night skies.
Luckily, the post-holiday world is one with stews.
Warm, hearty, comfy, cozy stews.
This “Beety” Lentil Stew warms you from the inside out and puts on a smile on your face on the darkest of evenings.
Let’s get blues-bustin’!
Your woes don’t stand a chance against these comforting bowls!
You’re going to love the earthy combination of beets, lentils, carrots, and mushrooms as the base for this hearty stew.
I love beets, but I do kind of dread preparing them.
I never wear gloves, I just rock the red stains like a “beety” bad-ass.
Yeah, I said it.
Using Veggie Noodle Co. Beet Spirals in this recipe is effortless because the beets are already washed, spiraled, and ready to go straight out of the packaging.
I know you were wondering when I would see the opportunity to add a little wine to my recipes.
Well, it finally happened!
I won’t lie, I was pretty excited to add a splash of dry red to the pan and to commemorate I scattered some of the wine bottles we’ve collected in the photos.
If you don’t have a bottle of red open, no worries.
It’ll still taste great without it.
Enjoy this “Beety” Lentil Noodle Stew whenever you’re in need of a super comforting one-pot meal.
I like to make big pot for myself and eat and reheat bowls all week long, but it’s also perfect for a family meal.
Like most things, this stew is amazing served with sliced avocado for extra creaminess and healthy fats!
To mix things up, try adding cubed sweet potato instead of carrot for a little extra sweetness.
If you make a pot of this “Beety” Lentil Noodle Stew I’d love to hear what you think!
Let me know if it sufficiently busted your blues.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Want more oil free soups packed with protein and veg?
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- ¼ cup veggie broth
- 1 small yellow onion, chopped
- 1 10 oz package sliced white button mushrooms
- 3 celery ribs, chopped
- ¼ tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¼ cup tomato paste
- splash of dry red wine (optional)
- 4 cups water or veggie broth
- 4-5 carrots, peeled and roughly chopped
- 1 package Veggie Noodle Co. Beet Spirals*
- 2 15 oz can lentils, drained and rinsed
- 1 bay leaf
- Himalayan sea salt and pepper to taste
- For serving: avocado slices
- Heat the veggie broth in a large pot over medium heat.
- Once warm, add the onion and cook until soft and translucent (~about 5 minutes).
- Add the mushroom, celery, garlic powder, rosemary, and thyme. Cook until the the veggies are soft (~about 5 minutes).
- Add the tomato paste and splash of optional dry red wine, and stir to deglaze the pan.
- Add the carrots, beets, veggie broth or water, and bay leaf.
- Increase the heat to medium high and bring the mixture to a low bowl, then reduce the heat to medium low and simmer uncovered for 25-30 minutes.
- In the last 5 minutes, stir in the lentils and discard the bay leaf.
- Taste and season with Himalayan sea salt and black pepper to taste. Add a little water if your soup is too thick.
- Serve immediately with sliced avocado (optional).
- Store leftovers in the fridge for 5-7 days and freeze for long term storage.
**Recipe adapted from "No Meat Athlete Cookbook: Beet Bourguignon"
This post is brought to you by Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!