Braised Lentils with Beets

INGREDIENTS

3 tbsp

olive oil

1 cup

diced red onion (½ a red onion)

1 cup

diced carrot

1/2 cup

diced celery

1 cup

peeled and diced beet (one large beet, plus 2 more for juicing)

4 cloves

garlic-rough chopped

1 tbsp

fresh thyme leaves

Bay leaf

1 1/2 cups

black caviar lentils , beluga lentils or Puy lentils (soaked overnight if possible)

4 cups

vegetable stock ( or chicken stock)

1/2

teaspoon salt, more to taste

1 tbsp

balsamic vinegar, more to taste

1 cup

fresh beet juice (either purchase from a juice bar, or juice 2 extra large beets) or sub more stock