Spicy Beetroot Lentil Stew

Serves: 4
PREP: 15 mins
COOK: 1 hour

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250g vac-pac beetroot

2 tbsp vegetable oil

1 red onion, sliced

1tbsp ginger paste

3 cloves garlic, crushed

1 red chilli, finely sliced

1 tbsp garam masala

2 tsp ground cumin

2 tsp ground turmeric

½ tsp salt

200g red lentils

400ml coconut milk

Juice and zest of ½ a lime

30g fresh coriander, roughly chopped

2 spring onions, sliced


  1. In a blender or food processor blitz the beetroot including the juice until puréed, then set aside.
  2.  In a large deep pan heat the oil on a medium heat and add the onion and ginger paste. Fry gently until soft, but not coloured. Add the garlic and chilli and continue to fry on low for a further two minutes.
  3. Pour in the spices and the salt. Cook, stirring continuously for 2 minutes.
  4. Add the lentils, the beetroot puree and the coconut milk. Simmer on a low heat, stirring every now and then to prevent sticking. Add a couple of tbsp of water if the mixture is getting too dry.
  5. Once the lentils have absorbed the puree and coconut, about 30 mins, remove from the heat.
  6. Squeeze the lime over the lentils, with a sprinkle of coriander and the spring onions. Serve with rice, naan, or simply enjoy as it is.