Braised Lentils with Beets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised lentils and beets in a rich, savory stew with thyme and balsamic vinegar. It's hearty and flavorful enough to serve as a vegan main, or alongside fish or meat as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil, butter or ghee
- 1 cup diced red onion (½ a red onion)
- 1 cup diced carrot
- ½ 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)
- ½ 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
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 845mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 25mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.