Simple delicious, Braised Lentils with Beets – a healthy vegan stew or soup, 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, it becomes obvious they should never be apart. Beets infuse an earthy sweetness to often somber lentils, while giving them such a lovely color.
They 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 substitute veggie stock.
Serve the 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.
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.
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.
*Remember if you don’t have a juicer, you can always purchase a cup of beet juice form a juice bar.
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!