Delicious and hearty stew perfect for chilled days.
Heat a bit of olive oil in a sauce pan. Add onion, garlic and sauté over medium heat until soft.
Add beets, parsnip, carrots, herbs, some salt and black pepper.
Add in the tomato paste, miso paste, red wine and water. Let it simmer over low heat for 30 minutes, until veggies are tender.
Meanwhile sauté mushrooms in a pan with a bit of oil, about 5 minutes. Add them to the stew just 5 minutes before to the end.
Adjust seasoning and serve with the cooked rice or the beluga lentils and sprinkle with some chopped parsley.