2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)

2 cups puy lentils, for serving
4 cups water
a pinch of sea salt

2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled