Roasted Lentils with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent all day cooking. Roasted lentils with beetroot is naturally hearty and satisfying, packed with protein and fiber that keeps you full and energized. The deep earthiness of the roasted beetroot pairs beautifully with tender lentils, while fresh thyme and balsamic vinegar add wonderful depth of flavor. Best of all, it's budget friendly and uses simple pantry staples. Whether you're looking for a nourishing vegetarian main or a stunning side dish, this one never disappoints.
Ella x
Ingredients
- 355 mlgreen lentils(rinsed and drained)
- 3 mediumbeetroot(peeled and cut into 3/4-inch cubes)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 710 mlvegetable broth
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonfresh thyme(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 mediumred onion(diced)
- 3 tablespoonsfresh parsley(chopped)
- 118 mlwalnuts(toasted and halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the beetroot cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.
Tip: The beetroot should have crispy edges and be fork-tender when done.
- 2
While beetroot roasts, heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add diced red onion and sauté for 3-4 minutes until softened.
- 3
Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4
Add the rinsed lentils and stir to coat with oil. Toast for 2 minutes, stirring constantly.
Tip: Toasting the lentils enhances their nutty flavor.
- 5
Pour in the vegetable broth and bring to a boil. Reduce heat to low, add fresh thyme, and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape.
Tip: Check lentils at 20 minutes to avoid overcooking them into mush.
- 6
Once the roasted beetroot is done, remove from oven and drizzle with balsamic vinegar. Toss gently to coat.
- 7
When lentils are cooked, drain any excess liquid if needed. Fold the warm roasted beetroot into the lentils, preserving the beets' shape.
Tip: Gentle folding prevents the beetroot from breaking apart.
- 8
Transfer the mixture to a serving bowl and garnish generously with fresh parsley and toasted walnuts. Serve warm or at room temperature.
Tip: This dish is delicious served slightly warm or cold the next day.
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