INGREDIENTS
1 tbsp
balsamic vinegar
1
bay leaf
1 cup
beet
1 cup
beet
6 Ts
butter
1 C
carrot
1/2 C
celery
1 T
fresh thyme leaves
4 cloves
garlic
6 servings
goat cheese
1 1/2 Cs
lentils
3 Ts
olive oil
1 C
red onion
1/2 tsp
salt
6 servings
salt and pepper
4 Cs
vegetable stock