BEETROOT BOURGUIGNON: WINTER WARMING STEW - Good Eatings

Ingredients

• 0.8 cup beluga or du puy/french lentils, soaked in water for a minimum of 30 minutes
• A large handful dried mushrooms (25 g), I used porcini but use any kind you like or a mix
• 2 brown onions, roughly chopped
• 3-4 garlic cloves, finely sliced
• 2 celery sticks, cut chunky
• 4 medium carrots, cut chunky
• 6 beetroots, peeled and cut chunky
• 2 tbsp tomato puree
• 2 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 0.5 tsp marmite, optional
• 3 bay leaves
• 1 tbsp dried thyme
• 4 cups vegetable stock, or 4 cups water and 1 tbsp vegetable stock powder
• 1 cup red wine
• 2 tbsp corn starch mixed with 2 tbsp water
• 2 tbsp nutritional yeast
• Salt and black pepper to taste