Vegetarian Lentil Stew
You can use any vegetable you like, and replace my miniature garden beets with regular ones, left attached to their stems and leaves.
2-3 Tablespoons of oil
3-4 shallots or a medium onion – chopped finely
3 sweet potatoes
2 bunches of baby beets or 2 regular beets + stems & leaves
2 teaspoons salt
freshly ground pepper
¼ cup dry white wine
1 Tablespoon date syrup (silan)
1 cup French lentils
1 ½ cups water
Preheat oven to 275f / 130c.
In a large pot cook the shallots or onion in the oil, until golden-brown.
Halve the yams length-wise and chop into large pieces. Peel the beets (or not) and cut, if using regular beets. Add to the pot and continue sautéing while stirring for a minute or two.
Add the wine and let it evaporate for a few minutes.
Add the salt and pepper and mix well.
Add the date syrup and water and bring to a boil.
Cover and transfer to the heated oven for 2 hours.
Serve with lots of tahini sauce.