Lentils with Roasted Beets and Lemon | Better Meal Plans

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Lentils with Roasted Beets and Lemon

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dinner, Lunch, Main Dish, Side Dish
Servings: 4 people
Calories: 339kcal


For the Beets

For the Lentils

  • 1 c green lentils dry
  • 1 carrots chopped
  • 1 c onions 1 onion, chopped
  • .25 tsp sea salt

For the Lemon Vinaigrette

  • 2 cloves garlic minced or pressed
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • 2 tbsp olive oil
  • 1/4 c fresh parsley chopped
  • 2 tbsp olive oil
  • 1/4 c fresh parsley chopped


  • Preheat oven to 350.
  • Dice the beets and place them in a bowl. Add in the olive oil and sprinkle with sea salt. Spread the beets out onto a lined baking sheet.
  • Roast in the oven for about 35 minutes or until beets are soft
  • While the beets are cooking, add the lentils, carrot, and onion to a pot . Fill with enough water to cover the lentils. (About 2 cups) Bring to a boil, then turn down heat and simmer until all the water is absorbed and the lentils are soft.
  • To make the vinaigrette, add all the ingredients to a small bowl and mix together well.
  • To serve, add the beets and lentil mixture to a bowl. Pour the dressing over everything and toss. Garnish with fresh parsley. You can also add more salt if needed. Enjoy!


Adapted from https://mywholefoodlife.com/2016/01/29/lentils-roasted-beets-lemon/


Calories: 339kcal | Carbohydrates: 37g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 356mg | Potassium: 711mg | Fiber: 16g | Sugar: 6g | Vitamin A: 3210IU | Vitamin C: 20.4mg | Calcium: 59mg | Iron: 4.3mg
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