Braised Beet Lentils

This beet braised lentils is inspired by the french classic cassoulet. Beets and lentils compliment each other to create this comforting and healthy dish. 

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You Will Need



Prepare the vegetables:  Wash and clean all produce. 

Peel the beets. Cut the beet, onion and celery in 1 cm dices.


Cook the onion:  In an oiled pot on medium heat, add the onion and cook for 4 minutes.

Add the beets and celery to the onion. Season with salt & pepper.


Start the lentils: Strain the lentils with bay leaf and rinse well. Add the lentils with bay leaf to the vegetables. Add water* (2 cups, 4 cups, 6 cups). Season with salt & pepper.

*Note: The water should covers the lentils by about 2 cm.


Cook the lentils and vegetables: Bring to a boil. Reduce heat and cook for 20-25 minutes, until the lentils are just tender, adding more water if necessary.


Garnish & serve: Cut the carrot tops in about 1 inch pieces. Garnish the lentils with carrot tops

Bon Appétit

What's in my kit


2 Portions

4 Portions

6 Portions

French lentils & Bay leaf

1 cup

2 cups

3 cups


1 small

2 medium

1 large


200 gr

400 gr

600 gr


100 gr

200 gr

300 gr


2 cloves

4 cloves

6 cloves

carrot tops

3 gr

6 gr

9 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Introducing new foods 
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Making this recipe with kids?
Ask the child to help with step 4 & 5 by:

  • Prepare the rosemary
  • Garnish & serve

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Lighting Rock, Pinot Noir 2017
A delightfully delicate and light bottle of rose petals and cherries.
Region: Okanagan, Canada
Colour: Red

Alto Landon, MilHistoria 2017
Intense and bright picota cherry colour. The nose is clean and intense, lots of black fruits, candy and floral notes.  A medley of plum, strawberry, black cherry and black currant with undertones of white pepper, earthy notes, and a very pleasant balsamic end with a hint of sweetness.
Region: Manchuria, Spain
Colour: Red


  • Lentils & bay leaves
  • beets
  • onion
  • celery
  • garlic
  • carrots tops

Note: We cannot guarantee any dish is allergen free. 


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information