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lentil and beet stew

Braised Lentils with Beets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 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


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.


Units Scale
  • 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) or crumbled goat cheese


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, 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. ( 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.


I normally scrub the beets but do not peel. Or feel free to peel.


  • 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