BEETROOT RED LENTIL STEW WITH DILL AND VINEGAR
This Beetroot Red Lentil Stew With Dill And Vinegar offers a unique blend of sweet earthiness and herbal tang, ideal for a light yet satisfying plant-based meal. Grated beetroot adds vibrant colour and antioxidants, while red lentils bring protein and fibre for satiety. The infusion of dill and apple cider vinegar cuts through the richness with a refreshing edge, making the dish both comforting and cleansing. It’s a perfect stew for those looking to support detoxification, digestion or a simple and nourishing dinner. This Beetroot Red Lentil Stew With Dill And Vinegar naturally vegan and gluten-free, which works well as a standalone dish or paired with crusty wholegrain bread. It is made with minimal ingredients and a short cooking time, which is excellent for busy days when you still want to eat mindfully. Each bowl is a heart-warming reminder that nutritional meals can be both beautiful and full of flavours.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Eastern European
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Low Fat, Low Sodium, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
- 48 grams | 1.69 ounces | ¼ cup red lentils
- 70 grams | 2.47 ounces | ½ cup grated beetroot
- 30 grams | 1.06 ounces | ¼ cup chopped celery
- 240 millilitres | 8.11 fluid ounces | 1 cup water
- 1 gram | 0.04 ounces | ½ teaspoon dill
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon apple cider vinegar
FULL NUTRITIONAL INFORMATION
- Calories: 122 kilocalories
- Total Fat: 0.8 grams
- Saturated Fat: 0.1 grams
- Carbohydrates: 21.7 grams
- Fibre: 5.6 grams
- Sugar: 6.4 grams
- Protein: 7.3 grams
- Sodium: 212 milligrams
- Calcium: 40 milligrams
- Iron: 2.0 milligrams
- Potassium: 551 milligrams
PREPARATION
- Rinse Lentils: Rinse the red lentils thoroughly until the water runs clear.
- Prepare Vegetables: Grate beetroot and chop celery into small pieces.
- Combine Ingredients: In a small pot, add water, lentils, grated beetroot, celery and dill. Stir to combine.
- Bring To A Boil: Heat on medium until it begins to boil.
- Simmer: Reduce to low heat and cover. Let it simmer for 15 to 18 minutes until the lentils are tender.
- Add Vinegar: Stir in apple cider vinegar in the final 2 minutes of cooking.
- Adjust Consistency: Add a splash more water if the stew thickens too much.
- Serve Warm: Spoon into a serving bowl and enjoy while hot.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for the preparation of Beetroot Red Lentil Stew With Dill And Vinegar:
- Use Fresh Beetroot: For maximum colour and nutritional value, grate beetroot fresh before cooking.
- Stir Often: Stir occasionally during simmering to avoid sticking and ensure even cooking.
- Adjust Acidity: If you’re sensitive to vinegar, start with ½ tsp and increase to taste.
- Broth Swap: Use low-sodium vegetable broth instead of water for deeper flavour.
- Batch Prep: Multiply the recipe and store portions for a convenient weekly meal.
VARIATIONS
- Add Greens: Toss in spinach or kale during the last 2 to 3 minutes for added nutrients.
- Spice It Up: Include a pinch of ground cumin or smoked paprika for a richer flavour profile.
- Protein Boost: Add tofu cubes or chickpeas if more protein is desired.
- Make Creamy: Blend half of the stew for a smoother texture while keeping some chunkiness.
- Garnish Ideas: Top with fresh parsley, lemon zest or a swirl of coconut yoghurt.
PREPPING AND STORAGE
- Refrigerator: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Transfer to freezer-safe containers and freeze for up to 2 months.
- Reheating: Thaw overnight and reheat gently on the stove, adding water as needed to adjust thickness.
- Portion Friendly: Ideal for meal prepping in single servings for quick lunches or dinners.
