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Lentils, Beets and Lemon

Lentil dish adapted from Pulse Canada. Hearty and nutritious? You bet!



  • 2 large beets, peeled and cubed
  • 1 tsp olive oil
  • Pinch of salt


  • 1 cup dry green lentils
  • 1 large carrot, diced
  • 1 medium onion, diced


  • 2 cloves garlic, minced
  • 1 small lemon, juiced
  • 1 tsp lemon zest
  • 1 tsp spicy mustard
  • 1 tbsp olive oil

Garnish: 1/4 cup fresh flat leaf parsley, chopped.


  1. Preheat the oven to 350ºF/180ºC.
  2. Dice the beets and place in a bowl.
  3. Add olive oil and a pinch of salt.
  4. Spread the beets onto a lined baking sheet.
  5. Bake the beets for 35 minutes.
  6. While the beets are cooking… add lentils, carrot, and onion to a pot.
  7. Fill the pot with enough water to cover the lentils (~2 cups), and bring to a boil.
  8. Turn down the heat and simmer until all water is absorbed and lentils are soft.
  9. Whisk together the vinaigrette ingredients.
  10. In a bowl, add beets, lentil mixture and toss with vinaigrette.
  11. Optional: garnish with flat leaf parsley.
  12. Store in the refrigerator up to 4 days.

Yields 4 servings

Original Recipe: Pulse Canada’s Lentils with Roasted Beets and Lemon