French Puy Lentils with Beets Vegan Vegetarian
Elevate your plant-based dining with this vibrant French Puy Lentils with Beets recipe—perfect for vegans and vegetarians alike. This hearty dish combines the earthy, nutty flavors of Puy lentils with the natural sweetness of roasted beets for a deliciously satisfying meal. Enhanced with aromatic garlic, shallots, tangy balsamic vinegar, and a hint of Dijon mustard, each bite is a perfect balance of flavor. Fresh parsley and a squeeze of lemon add a bright, zesty finish, while optional baby arugula or greens provide added texture. Not only is this recipe packed with protein and nutrients, but it’s also easy to prepare in under an hour, making it an ideal weeknight dinner or make-ahead dish. Serve it warm or at room temperature for a versatile, crowd-pleasing dish that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 1 cup French Puy lentils
- 3 cups Water
- 3 medium Beets
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 large Shallot
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 cups Optional: baby arugula or greens
Instructions
Preheat the oven to 400°F (200°C).
Wash and trim the beets, then wrap each in aluminum foil. Place them on a baking tray and roast in the oven for 40-50 minutes or until tender. Allow to cool, then peel and dice into bite-sized pieces.
While the beets are roasting, rinse the Puy lentils in cold water. Add the lentils and 3 cups of water to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Finely mince the garlic and shallot, then sauté in the skillet for 2-3 minutes until fragrant and translucent.
Add the cooked lentils to the skillet and toss to combine. Stir in the balsamic vinegar, Dijon mustard, salt, and black pepper, mixing well.
Gently fold in the roasted beets, ensuring they are coated in the seasoning.
Turn off the heat and finish the dish with freshly chopped parsley and a squeeze of lemon juice for brightness.
If desired, serve over a bed of baby arugula or mixed greens to add freshness and texture.
Serve warm or at room temperature. Enjoy your hearty French Puy Lentils with Beets!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 34.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
