Braised Beetroot and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, earthy stew featuring tender beets and protein-rich lentils simmered in a fragrant herb broth. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs rinsed brown lentils, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, peeled and diced into 1/2-inch cubes beets
• 1 cup, rinsed brown lentils
• 1 large, finely chopped onion
• 2 medium, diced into 1/2-inch cubes carrot
• 2 stalks, diced into 1/2-inch cubes celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaf
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery, and sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
3. Step 3: Add diced beets, rinsed lentils, 4 cups chicken broth, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and beets are tender.
5. Step 5: Discard bay leaves, stir in 2 tbsp chopped fresh parsley, and adjust seasoning if needed. Serve hot.