Beet Braised Lentils with Thyme and Apples

A comforting and hearty side dish that is full of flavour.
Course Side Dishes
Cuisine French
Keyword Gluten-free
Essential Ingredient Lentils
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Calories 150kcal
Author Aimee


  • 1 Tablespoon olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 Tablespoon fresh thyme leaves
  • 1 cup dried green, brown or French Lentils (I used du Puy)
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2 cooked beets boiled or roasted
  • 1/2 teaspoon salt
  • 2 teaspoons sherry vinegar
  • 1 apple Honeycrisp or Russet
  • 1 cup sauerkraut optional
  • goat cheese crumbled, optional


  • Preheat oven to 350F.
  • In a heavy bottomed stovetop-to-oven pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring occasionally.
  • Toss in minced garlic and thyme leaves. Cook for an additional minute, then pour in lentils and stock.
  • Add the bay leaf and bring to a boil. Meanwhile, grate the beets on the large side of a box grater and add to the pot. Stir well to combine.
  • When the lentils have reached the boiling stage, remove from heat and place in the middle rack of the oven. Cook for 50-60 minutes, or until lentils are tender. There will still be a little liquid, but it will be absorbed.
  • Remove braised lentils from the oven; stir in the salt and vinegar. TAste and adjust seasoning to taste.
  • Spoon into bowls. Top with grated or julienne apple, a spoonful of sauerkraut and a sprinkling of goat cheese. Enjoy at once.


Calories: 150kcal