Lentil Beet Bowl

Warm Winter Lentils and Greens


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Lentil and Beet Bowl

In the winter I am not a salad person and I don't always feel ssatisfied and fulfilled (or full really) with a bowl of soup. My solution has been to create "bowls" which are essentially salads with cooked greens, cauliflower or spaghetti squash instead of lettuce.

Source: self

Serves: 4


  • 1 medium onion quartered
  • 1 carrot quartered, plus 1/4 cup very finely chopped carrot
  • 1 stalk celery quartered
  • 2 dried bay leaves
  • 1 12 cups dried French green lentils
  • Caramelized Onions
  • 1 teaspoon olive oil
  • 1 onion sliced into half rounds
  • Vegetables
  • 5 medium beets scrubbed
  • 4 cups Kale julienned
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon cumin ground
  • 12 teaspoon cinnamon ground


  1. Preheat oven to 425
  2. Heat the olive oil in a skillet and add the sliced onions over medium heat and allow them to caramelize. This takes a long time but doesn't require a lot of continuous attention. Stir this every once in a while.
  3. In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings. Stir in a tablespoon of red wine vinegar.
  4. Meanwhile, wash and trim the beets and save the leaves if you have them. When the onions are caramelized, add the greens to the skillet as well as mushrooms if you like them and wilt everything.
  5. Wrap beets in heavy duty foil. Place in oven and roast 30-45 minutes. Test the beets with a fork to test for doneness if you like but I find it is hard to overcook beets.
  6. Wash the Kale and roll it up tightly and cut it into julienne slices.If you have the beet greens, wash and chop them up as well. Heat a little olive oil
  7. Allow the beets to cool and then peel them and cut them into pieces
  8. Add the cooked lentils, and season with salt and pepper. Heat through and drizzle with red-wine vinegar, and mustard. This can be jazzed up with olives, feta cheese, sundried tomatoes or a sprinkling of fresh parsley.

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