Lentils with Ginger, Golden Beets, and Herbs

Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.
Martha Stewart Living, July 2009
  • Yield Serves 6
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  • 1 pound (about 6 medium) trimmed golden or red beets
  • 1/2 cup water
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 cup (6 ounces) dried lentils, such as French green or black beluga
  • 6 thin slices fresh ginger plus 1 teaspoon finely grated
  • 1/4 medium red onion, finely diced (1/2 cup)
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons honey
  • 1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
  • Freshly ground pepper
  • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
  • 2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish


  1. Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.

  2. Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.

  3. Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

Recipe Reviews

Reviews (10)

  • DTown 27 Apr, 2013

    I love this combination of flavors.

    If I am feeling lazy, this recipe becomes very quick to prepare with precooked packages of beets and lentils from TJs.

  • scrappin2learn 30 Nov, 2011

    This has become a go-to 30 minute meal at our house! For variation, roast any combo of root vegetables instead of the beets. I like a combo of potatoes, sweet potatoes, onions and smashed garlic. Since I don't keep coriander of hand, I use tumeric in place of the coriander. The lentils can be a bit bland, so I zip it up a little by adding salt/pepper and a bit of curry, along with the ginger. The last way I tweak the recipe is by adding some olive oil to the vinegar/honey dressing. Delish!

  • Amyjo6 28 Feb, 2011

    I am getting started late doing the detox process. I have read comments about recipes before I made them and this one was so delicious. My husband, who is not a big vegetable or grain fan, was served a bowl of this. He loved it so much he ate the rest of the serving dish of it. I had doubled the recipes to freeze for later! I think the mint with coriander and vinegar is such a wonderful combo in this. I did use the red beets because I coudn't find the golden ones.

  • saradara 18 Jan, 2011

    The lentil preparation is great! Very exotic and almost perfume-y in flavor--perhaps from the ground coriander and honey (I used a dark flavorful one). I left out the cilantro as I didn't have any on hand, but didn't miss it. Will use this lentil base again for other dishes. Beets were just beets, but went well with the lentils.

  • jenniealice 17 Jan, 2011

    This recipe was much better than the last one with the baby chard, but still a little tough for me--was it all supposed to stay warm? I used red beets and can see how golden beets would be less of a mess: my hands are dyed pink as is my cutting board.

  • healthymom1 10 Jan, 2011

    If you use the link to ZipList (next to the ingredients heading) you can edit the amounts, and next to each ingredient is the recipe it goes with in parentheses. Hope this helps.

  • cavemom 7 Jan, 2011

    I absolutely agree with the last comment. Its really difficult to figure out what I bought all this stuff for now! good thing I am unemployed so I can spend time figuring it all out! (this was a yummy recipe, too!)

  • samira54 7 Jan, 2011

    To get all your daily nutritional values of any recipie go to Calorie Count, open and account and this will give u everything that u eat and the values of each item

  • marjm 6 Jan, 2011

    Also, it would be much more efficient to have the recipies in a format where we could print out all at once. Maybe week 1 in a PDF format etc. I used the list provided but the food I bought did not include all recipes or to mix and match. I am one person and some could have been halved and I wouldn't spend as much money. Great ideas though. Yes and nutrional counts would be appreciated.

  • FrancesHiggins 2 Nov, 2010

    Can you provide calorie count and protein grams, etc