Pasta, Rice, Grains/ Vegetables

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are the most important part of our diet, as far as nutrition and vitamin content are concerned. Further, then that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)

Recipe adapted from Green Kitchen Stories

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Serves: 4-6


  • 2 tbsp olive oil

  • 1 yellow onion, chopped

  • 4 cloves garlic, minced

  • 3 medium beets, peeled and quartered 

  • 3 medium-sized carrots, sliced in large pieces

  • 2 sprigs thyme
sea salt and pepper to taste

  • 2 tbsp tomato paste

  • 1 cup red wine 

  • 2 cups vegetable stock

  • 3 bay leaves
  • 2 cups lentils, for serving

  • 4 cups of water
a pinch of sea salt
  • 2 tbsp olive oil

  • 2 big portobello mushrooms

  • 10 white cap mushroom
  • 7-8 baby portobello mushrooms
  • 2-3 scallions



Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt, and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red wine, vegetable stock, and bay leaves, let simmer on low heat for 40 minutes. Meanwhile, prepare the lentils and mushrooms.


Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.


Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.


Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.

Beet and carrot stew with grains

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  • Reply
    March 12, 2012 at 3:29 am

    Great recipe! I have beetroots at home and had no idea what to do with them.. Amazing idea! Thanks.

  • Reply
    March 12, 2012 at 4:34 am

    Love this recipe – sounds like my kind of meal! Gotta love the vibrant colours as well 🙂

  • Reply
    March 12, 2012 at 10:30 am

    This stew sounds delicious! I just love the vibrant color the beet gives off =)

  • Reply
    March 12, 2012 at 11:26 pm

    Beets… Mmmm… Beautiful and delicious. I love beets in any meal. Did you see my post Food from yesterday? Check it out. What d'you think? 🙂

  • Reply
    March 18, 2012 at 7:36 pm

    YAY, I found a recipe on your blog that I can use for my new dutch oven 🙂 So nice to meet you at the Food Blog Forum in Orlando. Don't forget to check your Twitter!

  • Reply
    March 31, 2015 at 8:14 am

    A delicious (and beautiful) recipe. Your photos are gorgeous (as one would expect), but I have to say mine came out looking almost as good. Delicious, wholesome and flavorful.

  • Reply
    March 31, 2015 at 3:08 pm

    Wonderful, Hawkwild!! I am glad you made this dish. Thank you for your warm comment-)

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