Beetroot and Lentil Stew
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 2 h 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Beet and lentil stew? Oh, it's always a bit of a celebration, especially around New Year’s Eve in northern Italy. This beet and lentil stew puts a twist on the classic cotechino and lenticchie. You know, that dish folks believe brings good luck and plenty of coins for the new year? Instead of sausage, you get this rich mix of red beets and lentils—really, really tender—with herbs and a splash of red wine. Super tasty. It is like a cozy, deep flavor hug. Partly inspired by France—imagine boeuf bourguignon, but way, way more plant-based—so it’s got that cross-cultural vibe but still keeps the Italian heart. Each spoonful? Packed with moist, earthy beets, soft lentils, and just a touch of spice. Pretty simple, but it soaks up all the goodness. It's the kind of food that’s perfect for sharing—folks gather around a big pot and a bowl of warm, soft polenta. Really good stuff.
In Emilia-Romagna, some families ditch the usual cotechino for this vegan beet lentil stew. Keeps things lighter, but still traditional. The beets and lentils combo works great for anyone—whether you’re after a plant-based meal or just want a beetroot lentil stew that tastes like winter comfort food. The dish? It shows off those sweet, tangy flavors from the beets, mixed with herby, peppery notes that make Italian food so inviting. And look, serve it over soft polenta. You get this creamy, crispy base that soaks up all the stew goodness. And this isn’t just any old beet and lentil recipe. It’s like a slice of Italian tradition, a nod to French cooking, and a warm invitation for everyone at the table. Really, for real. And with every bite, people end up talking and laughing a bit more. Which is great. That’s what a New Year’s meal should feel like, right? It’s more than just food; it’s a shared moment that brings warmth and joy to everyone around. Seriously good, making it the perfect start to a fresh year.
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- INGREDIENTS
- Beets 0.75 lb (350 g) - (red beets)
- Lentils 1 cup (180 g)
- Chives 56 ½ tbsp (170 g)
- Purple carrots 3.5 oz (100 g)
- Carrots 3 oz (85 g)
- Garlic 1 clove
- Fresh ginger to taste - (1 small root)
- Rosemary 1 sprig
- Bay leaves 5 leaves
- Cinnamon sticks 1
- Red wine 0.9 glass (125 g) - full-bodied
- Water 3 cups (700 g) - approximately
- Extra virgin olive oil 2 tbsp (25 g)
- Butter 3 tbsp (40 g)
- Thyme to taste - fresh
- Fine salt to taste
- Black pepper to taste
How to prepare Beetroot and Lentil Stew
To prepare the beetroot and lentil stew, first, prepare all the ingredients: wash and peel the orange and purple carrots 1, then cut both into slices about 0.4 inches thick (2-3).
Peel the beets as well 4 and cut them in half 5, then peel a small root of fresh ginger and slice it thinly 6.
Crush the garlic clove with the back of a knife 7 and remove the skin. Tie the bay leaves, rosemary sprig, and cinnamon stick with kitchen twine 8. Finally, rinse the lentils under running water 9 and do the same with the onions.
Now take a cast iron pot with a lid suitable for slow cooking, heat the oil and add the crushed garlic and ginger 10. Let them sizzle for a couple of minutes over high heat, then add the herb bundle 11, and shortly after, add the onions 12,
the carrot slices 13, the lentils 14, and the beets 15.
Toast everything for a few minutes, stirring often with a wooden spoon, then deglaze with the red wine 16 and let it evaporate. At this point, lower the heat and cover with enough water to submerge the ingredients (the amount of water will depend on the size of the pot; we used about 2 cups for a 20 cm diameter pot) 17. Cover with the lid 18 and cook on low heat for 2 hours, stirring occasionally and adding a bit more water if necessary: in this case, we added an additional 1 cup of water in a couple of times. During the last 20 minutes, you can adjust the salt and pepper. If at the end of cooking the stew is too brothy, let it reduce for a few more minutes without the lid; if, on the contrary, it is too dry, you can add another ladle of water.
After 2 hours, remove the herb bundle and check the beets' doneness with a fork: the tines should easily penetrate, but the texture should remain firm and meaty. At this point, turn off the heat and add fresh thyme 19, then add the butter 20, cover with the lid and let it melt gently. Finally, mix well and serve your fragrant beetroot and lentil stew with polenta or mashed potatoes 21!