Simple delicious, Braised Lentils with Beets – a healthy vegetarian stew that can be served on its own, or as a side dish to fish, chicken or meat. Vegan adaptable and Gluten-free!
Beets and lentils are a marriage made by the gods. In this recipe for Beet Braised Lentils, the two complement each other so generously that it becomes obvious they should never be apart. Beets infuse an earthy sweetness to often somber lentils while giving them such a lovely color.
This recipe was inspired by a dish we had at a restaurant in Palm Springs, called Workshop. They topped their beet braised lentils with a warm, crispy breaded goat cheese “cake.” It was divine. The chef, Michael Beckman, added browned butter to the finished lentils, which brought it over the top.
Serve Beet Braised Lentils as a hearty vegan main or as a side dish with roasted rosemary chicken, or seared fish. I love this served up in a bowl, topped with a little crumbled goat cheese. But of course, feel free to keep it totally vegan.
Why we love Beets!
Not only are beets earthy, sweet and full of flavor, but beets are also a powerhouse of nutrients! They are full of powerful antioxidants, they lower blood pressure and reduce inflammation. If you looking for new ways to incorporate beets in the kitchen, take a look at our 20 Best Beet Recipes– you’ll find some delicious inspiration here!
In this recipe, beets are added in two ways — peeled and diced with the mirepoix and also juiced, added to the braising liquid for an unexpected burst of beet flavor. If you don’t have a juicer, remember you can always purchase fresh beet juice from a juice bar.…you’ll need about one cup, or simply substitute veggie stock.
If lentils tend to wreak havoc on your stomach, try soaking them overnight, which will greatly improve their digestibility. Soaked lentils will also cook faster.
In a large heavy bottom pot or dutch oven, heat olive oil over medium-high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.
Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stockand salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.
Add the beet juice or broth, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)
Stir in the balsamic vinegar and taste again, adjusting if necessary.
Serve with optional browned butter or goat cheese crumbles. If going vegan, a little drizzle of olive oil is nice.
Serve as vegan main dish or as a side dish to fish, chicken or meat.
Beet Braised Lentils – a healthy vegan stew or soup, that can be served on its own, or as a side dish to fish, chicken or meat. Vegan and Gluten-free!
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Braised Lentils with Beets
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 15 reviews
- Author: Sylvia Fountaine
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Vegan main, side dish,
- Method: Braised
- Cuisine: Northwest
Description
Beet braised lentils – a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.
Ingredients
UnitsScale
- 3 tablespoons olive oil, butter or ghee
- 1 cup diced red onion (1/2 a red onion)
- 1 cup diced carrot
- 1/2 cup diced celery
- 1 cup peeled and diced beet (one large beet, plus 2 more for juicing-optional )
- 4 cloves garlic-rough chopped
- 1 tablespoon fresh thyme leaves
- 1 Bay leaf
- 1 1/2 cups black caviar lentils , beluga lentils or Puy lentils (soaked overnight if possible)
- 4 cups vegetable stock ( or chicken stock)
- 1/2 teaspoon salt, more to taste
- 1 tablespoon balsamic vinegar, more to taste
- 1 cup fresh beet juice (either purchase from a juice bar, or juice 2 extra-large beets) or sub more broth or stock
Optional Garnishes 2- 3 tablespoons browned butter (optional but delicious) orcrumbled goat cheese
Instructions
In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.
Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stockand salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.
Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)
Stir in the balsamic vinegar and taste again, adjusting if necessary.
Serve with optional browned butter or goat cheese crumbles. If going vegan, a little drizzle of olive oil is nice.
Serve as vegan main dish or as a side dish to fish, chicken or meat.
Notes
I normally scrub the beets but do not peel. Or feel free to peel.
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 6.4 g
- Sodium: 263.4 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 41.6 g
- Fiber: 7.2 g
- Protein: 13.2 g
- Cholesterol: 0 mg
