1. Tie the bouquet garni herbs together with a string or place them in a small tea sachet.* Wash and peel the beet, then cut into ½-inch (1 cm) cubes. Lightly steam for around 5 minutes, until the beet softens just a bit but still feels too hard to eat.
2. Cut off the "hairy" end of the leek and the green part of the stem. Wash the remaining white part very well. Cut in half vertically, then cut horizontally into around ½-inch (1 cm) thick slices.
3. Add the olive oil to a saucepan over low heat. Add the garlic and onion and sauté for 1 to 2 minutes. Add the steamed beet, the leek, carrot, celery, salt, pepper, and herbes de Provence. Cover the vegetables with water and add the bouquet garni. Bring to a boil, then reduce the heat to low, cover, and simmer for around 5 minutes.
4. Add the mushrooms, lentils, tomato, and arrowroot to the stew and continue to simmer, adding water as necessary so it doesn't stick. Once the beets are fully cooked (fork tender) and the stew is thick and aromatic, ladle into bowls and serve garnished with parsley.
5. Feel free to wipe your plate clean with crusty Le Pain Quotidien gluten-free bread.
Note: You are free to add some red wine here. If you're on a detox, it's not the best option, but a little bit to enhance the flavor of this dish is a nice treat.
*Tip: The bouquet garni also makes an easy veggie bouillon. Just add around 1 cup (250 ml) of hot water, cover, and simmer over the stove until fragrant. You can store this in the fridge and use all week to make soups, cook grains, or imply sip before a meal.
Recipes from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, by Rebecca Leffler. Copyright © Hachette Livre, 2014. Translation © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com
Photo by Sandra Mahut