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Beet and Lentil Stew with Sweet Onions

Course Appetizer, Side Dish
Servings 4


For the stew:

  • 635 gr / 6 medium sized beets, peeled and quartered
  • 315 g green or puy lentils / 1 ½cups
  • 1 large onion / 180 g cut into thin half moons
  • 4 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 625 ml / 2 ½ cups reduced sodium vegetable stock
  • 625 ml / 2 ½ cups water
  • 1 bunch / 12 g parsley, finely chopped

For the sweet onion topping:

  • 470 g / 7 small onions, peeled and quartered
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • salt to taste
  •  freshly grated nutmeg to taste


  • In a large pot over  over low-medium heat, add the olive oil, garlic and onion. Fry for 2-3 minutes or until the onion is soft and translucent. Add the paprika, cinnamon and nutmeg and fry for one additional minute.
  • Add the beets, the stock and the water to the pan and bring everything to a boil. Once boiling, decrease the heat to low-medium and cook, covered, for 30 minutes.
  • After half an hour, add the lentils and the parsley. Simmer for additional 30 minutes. When the lentils are cooked, stir in the salt and serve with the onion topping (recipe follows) and cooked brown rice.
  • For the sweet onion topping: add ,to a non-stick frying pan over low-medium heat, the olive oil, onions and a pinch of salt. Put a lid over the pan and let the onions cook for 20 minutes, stirring occasionally, until they’re caramelised. At the very last minute of cooking, add the nutmeg and the red wine vinegar. Give everything a good stir and serve over the stew.
Keyword Beet and Lentil Stew with Sweet Onions Recipe