Best 7 Lentils With Ginger Golden Beets And Herbs Recipes

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Embark on a culinary adventure with lentils, the humble yet versatile legume, as we explore a recipe that harmoniously blends them with the vibrant hues and flavors of ginger, golden beets, and an array of aromatic herbs. This exceptional dish offers a nutritious and satisfying meal that caters to both vegetarians and meat-lovers alike, promising an explosion of flavors and textures in every bite.

Here are our top 7 tried and tested recipes!

LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS



Lentils with Ginger, Golden Beets, and Herbs image

Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • Combine remaining 1/4 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.

Nutrition Facts : Calories 173 g, Fat 4 g, Fiber 11 g, Protein 9 g, Sodium 383 g

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING



Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Dinner     Lunch     Lentil     Beet     Summer     Healthy     Vegan     Hazelnut     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2-3

Number Of Ingredients 15

For the salad:
1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped
For the ginger dressing:
3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Steps:

  • 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
  • 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
  • 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
  • 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
  • 5. Drizzle the dressing over the salad and serve.

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA



Lentil Soup with Golden Beets and Rutabaga image

This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!

Provided by pancakegirl1022

Categories     Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 golden beet, peeled and diced
½ large rutabaga, diced
1 bulb fennel, diced
4 cups vegetable broth
1 cup dried lentils
¼ teaspoon dried thyme
2 bay leaves
1 bunch fresh parsley, finely chopped
salt and ground black pepper to taste

Steps:

  • Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
  • Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA



Lentil Soup with Golden Beets and Rutabaga image

This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!

Provided by pancakegirl1022

Categories     Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 golden beet, peeled and diced
½ large rutabaga, diced
1 bulb fennel, diced
4 cups vegetable broth
1 cup dried lentils
¼ teaspoon dried thyme
2 bay leaves
1 bunch fresh parsley, finely chopped
salt and ground black pepper to taste

Steps:

  • Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
  • Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g

LENTILS WITH GINGER, GOLDEN BEETS, AND HERBS



Lentils with Ginger, Golden Beets, and Herbs image

Categories     Ginger     Bake     Lentil     Beet     Healthy     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

1 pound (about 6) golden or red beets, trimmed
1/2 cup water
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 cup (6 ounces) small lentils, such as French green or black beluga
6 thin slices peeled fresh ginger, plus 1 teaspoon finely grated
1/4 red onion, finely chopped
2 tablespoons red-wine vinegar
2 teaspoons honey
1 1/2 teaspoons coriander seeds, toasted (page 57) and finely ground
1/4 cup coarsely chopped fresh mint, plus more leaves for garnish
2 tablespoons coarsely chopped cilantro, plus more leaves for garnish

Steps:

  • Place beets, the 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 sharp knife, 45 to 55 minutes. Let stand until cool enough to handle. Rub off skins with paper towel, then quarter beets and place in a small bowl. Toss with 1 teaspoon oil.
  • Meanwhile, combine lentils and sliced ginger in a 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.
  • Combine grated ginger, the onion, vinegar, honey, and 1/4 teaspoon salt; let stand 15 minutes. Whisk in remaining 1 tablespoon oil and the ground 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 herb leaves, and serve immediately.
  • Nutrition Information
  • (Per Serving)
  • Calories: 173
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Cholesterol: 0mg
  • Carbohydrates: 28g
  • Protein: 9g
  • Sodium: 383mg
  • Fiber: 11g

LENTIL SALAD WITH BEETS AND GINGER



Lentil Salad With Beets and Ginger image

Provided by Florence Fabricant

Categories     dinner, lunch, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 cups lentils, preferably French Le Puy
3 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon minced fresh ginger
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
  • While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
  • Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
  • Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams

LENTILS WITH GINGER AND LEMON FLAVOR



Lentils With Ginger and Lemon Flavor image

Provided by Pierre Franey

Categories     easy, lunch, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 1/2 cups water
1 1-inch piece cinnamon stick
1/2 teaspoon Tabasco sauce
Juice of 1/2 lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
1/4 cup chopped fresh coriander

Steps:

  • Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
  • Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams

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Tips:

  • Choose the right lentils: Brown or green lentils hold their shape well and are a good choice for this recipe. Red lentils cook quickly and break down easily, so they are not a good choice for this recipe.
  • Rinse the lentils: Rinsing the lentils removes any dirt or debris. It also helps to reduce the cooking time.
  • Use fresh vegetables: Fresh vegetables add flavor and nutrients to the dish. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables.
  • Don't overcook the lentils: Lentils only take about 20 minutes to cook. Overcooking them will make them mushy.
  • Season the lentils to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

This recipe for lentils with ginger, golden beets, and herbs is a healthy and flavorful dish that is perfect for a weeknight meal. The lentils are a good source of protein and fiber, and the vegetables are a good source of vitamins and minerals. The ginger and herbs add a delicious flavor to the dish. This recipe is also relatively easy to make, and it can be tailored to your own preferences. For example, you can add more or less ginger or herbs, or you can use different vegetables. `

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