Lentils Braised with Beets & Red Wine

Directions

1. Heat 3 Tbsp (45 mL) butter in a Dutch oven over medium heat. Once melted, stir in beets, onions, carrots, and celery. Saute for 5 minutes until vegetables are slightly softened.
2. Turn heat to medium and stir in garlic. Saute another minute.
3. Add cooked vegetables, herbs, lentils, stock, red wine, salt, and pepper, into a 4 or 5-quart slow cooker. Stir well. Cover and cook for 3-4 hours on high, or 6-8 hours on low, until lentils and vegetables are tender. If the sauce needs to be thicker, continue cooking high until it has reduced to desired consistency.
4. Near the end of cooking, prepare the browned butter. Place 3 Tbsp (45 mL) butter in a small saucepan over medium-high heat. It will bubble and froth and eventually turn a nutty golden brown. Remove the butter from the heat.
5. Sir the browned butter into the lentils and season with salt and pepper. Garnish each serving with crumbled Feta cheese.