This hearty dish of lentils with beetroot and walnuts is the perfect, vegetarian autumnal recipe. Incorporating 2 types of cheese, and fresh herbs, it's savoury and satisfying.
The main thing:
A vegetarian dish for beetroot lovers. The lentils fully absorb the beetroot essence during cooking, resulting in a dish packed with flavour.
If you cannot find beetroot juice, you can process (raw) beetroots through a juicer.
You can use both raw and cooked beetroot pieces for this recipe. Raw beetroot will cook at the same speed as the lentils; it is best to add cooked beetroot only once the lentils are finished cooking (so that the beetroots retain some texture).
Made by Véronique
Published at 2023-10-17, this recipe is for 2 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 24-10-2023
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Depending on the type of lentils you use, it may be best first to soak them in cold water overnight. This will reduce their cooking time.
Peel the red onion and garlic cloves and chop them finely. Cut the beetroots into small cubes and set aside.
Heat a dash of olive oil in a medium-sized saucepan and sauté the onion and garlic for a few minutes.
Add 200 grams of green lentils along with 150 ml beetroot juice, 600 ml vegetable stock and a bay leaf. Increase the heat to medium-high and bring to a boil.
If you're using raw beetroot pieces, add them as soon as the stock begins to boil. Reduce the heat, place a lid on the pan and let the lentils cook slowly. Stir occasionally to prevent burning.
The exact cooking time depends on the type of lentils, check them occasionally and add a little extra stock if the lentils are not yet done. Once the lentils are ready, add the diced cooked beetroot (if using).
Remove the bay leaf and season the lentils with salt, pepper, 50 grams of blue cheese and 3 tablespoons of balsamic vinegar.
Serve the lentils with pieces of walnut, fresh dill, a dash of hazelnut oil and some soft goat cheese. Enjoy your meal!
Which variety of lentils are best for this lentil stew?
You can use different varieties of lentils, such as green lentils or black lentils. You can also use brown lentils.
Which cheeses pair best with beetroot?
You can use different types of cheese, but a strong cheese such as goat cheese or a blue cheese go perfectly with beetroot.