Lentils with Roasted Beets Recipe | Cook the Book

Christopher Hirsheimer

Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand.

What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more. Sweet, savory, and totally earthy, especially when cooked with onion, garlic, a drizzle of olive oil and a sprinkle of chopped parsley. Whether you're serving this as a vegetarian main or just a side, the lentils and beets can be enjoyed hot, cold, or at room temperature.

Reprinted with permission from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, copyright © 2011. Published by Canal House.

Recipe Details

Lentils with Roasted Beets Recipe | Cook the Book

Active 15 mins
Total 60 mins
Serves 4 to 6 servings


  • 4 small beets

  • 1 1/2 cups lentils

  • 3 cups water

  • 1 small peeled onion

  • 2 garlic cloves

  • 1 bay leaf

  • Salt and pepper

  • Olive oil

  • Chopped scallions or parsley for garnish


  1. Preheat the oven to 375°.

  2. Wrap the beets individually in aluminum foil
    and put them in a baking pan. Roast the beets until tender, about 1 hour.

  3. While the beets roast, rinse the lentils in cold water. Put the lentils in a medium pot with 3 cups water, onion, garlic cloves, and bay leaf. Bring to a boil over medium heat, reduce heat to low, and gently simmer until all the water has been absorbed and the lentils are tender, about 1 hour.

  4. Add more water if you need to. Use a slotted spoon to fish out the onion, garlic, and bay leaf. Remove the beets from the oven, unwrap, and when cool enough to handle, slip off the skins. Dice the beets, then add them to the lentils. Season to taste with salt and pepper. Transfer to a serving dish and drizzle generously with a really good extra-virgin olive oil, and garnish with lots of chopped parsley and scallions.

Nutrition Facts (per serving)
231 Calories
3g Fat
40g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 231
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 369mg 16%
Total Carbohydrate 40g 15%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 13g
Vitamin C 6mg 30%
Calcium 38mg 3%
Iron 4mg 22%
Potassium 610mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)