Braised Lentils with Beets Recipe
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 along side fish, chicken or meat.
How to Make the Best Braised Lentils with Beets
This braised lentils with beets recipe is a stunning, deeply flavored dish that showcases the earthy sweetness of beets combined with hearty lentils. The vibrant magenta color comes from fresh beet juice, which not only adds visual appeal but also intensifies the natural sweetness and earthy undertones of the dish.
What makes this recipe special is its versatility. You can serve it as a satisfying vegan main course on its own, or use it as an elegant side dish alongside roasted fish, grilled chicken, or a nice cut of meat. The black caviar or beluga lentils hold their shape beautifully during cooking, providing a lovely texture that contrasts with the tender vegetables.
The combination of aromatics—red onion, carrot, celery, garlic, and fresh thyme—creates a rich foundation of flavor. A splash of balsamic vinegar at the end adds brightness and depth. For the finishing touch, try a drizzle of browned butter or a scattering of creamy goat cheese crumbles.
Braised Lentils with Beets
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 along side fish, chicken or meat.
Ingredients
Braised Lentils
Instructions
Braised Lentils with Beets
- In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and sauté for 5 minutes, until slightly softened.
- Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and 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.
- 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.
Notes
- For the beet juice, you can purchase it from a juice bar or juice 2 extra-large beets at home.
- Soaking the lentils overnight helps them cook more evenly, but it's optional.
- This dish can be served as a vegan main dish or as a side dish to fish, chicken or meat.
