Roasted Beetroot and Lentil Stew

Units:
Servings: Prep Time: 10 Cook Time: 40

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Roast beets in foil for 25 minutes, then peel and dice.
  3. In a pot, sauté onion and garlic until soft.
  4. Add lentils, roasted beets, tomatoes, and broth.
  5. Simmer for 20 minutes until lentils are tender.

Notes

Garnish with fresh beet greens if desired.

Dietary Tags

Recipe By:

Chef AI

Roasted Beetroot and Lentil Stew

Ingredients

  • 1 bunch Golden Beets with tops
  • 1 cup lentils
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Roast beets in foil for 25 minutes, then peel and dice.
  3. In a pot, sauté onion and garlic until soft.
  4. Add lentils, roasted beets, tomatoes, and broth.
  5. Simmer for 20 minutes until lentils are tender.