Why You’ll Love This Roasted Beet Lentil Bowl

• It’s a true texture party. You get the tender, almost fudgy roasted beets, the firm bite of the lentils, the crunch of the walnuts, and the creamy pop of the goat’s cheese all in one forkful. It’s never, ever boring.
• It’s a meal-prep dream. Every component can be made ahead of time and stored separately. When hunger strikes, you just have to assemble your bowl. It’s the ultimate fast food for busy weekdays.
• The colours are absolutely stunning. Let’s be honest, we eat with our eyes first. The deep ruby red of the beets against the green lentils and white cheese is a work of art that’s guaranteed to brighten your day.
• It’s incredibly versatile. Not a fan of goat’s cheese? Swap it for feta. Don’t have walnuts? Toasted pecans are fabulous. This recipe is a wonderful template you can adapt based on what’s in your fridge.

Ingredients & Tools

• 3 medium beetroots, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 200 g French Puy lentils, rinsed
• 1 bay leaf
• 100 g goat’s cheese, crumbled
• 50 g walnuts, roughly chopped
• 1 small red onion, finely sliced
• A large handful of fresh parsley, chopped
• For the Lemon-Tahini Dressing:
• 3 tbsp tahini
• Juice of 1 large lemon
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• 3-4 tbsp warm water
• Salt and pepper to taste

Tools: A large baking tray, a medium saucepan, a small bowl for whisking the dressing.

The quality of your ingredients really shines here. French lentils (also called Puy lentils) are key because they hold their shape beautifully and don’t turn to mush. And for the dressing, a good, runny tahini will make all the difference in achieving that smooth, creamy consistency.

Serves: 3 | Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Don’t skip the beet prep. Peeling and cubing the beets is the most hands-on part. To make it easier (and less messy), you can wear disposable gloves. Cutting them into roughly 2cm cubes ensures they cook evenly and get those lovely caramelised edges.
• Why French lentils? I really can’t stress this enough—brown or red lentils will become too soft and mushy for this bowl. French lentils have a firmer texture and a lovely peppery flavour that stands up to the other ingredients. They’re worth seeking out!
• Tahini can be temperamental. If your tahini has been sitting in the cupboard, it’s likely the oil has separated. Give it a really good stir in the jar before you measure it out. And if your dressing seems too thick at first, just keep adding warm water, one tablespoon at a time, until it’s pourable.
• Toast your walnuts. This is an optional but highly recommended step. Just pop the chopped walnuts in a dry pan over medium heat for 3-4 minutes, shaking the pan often, until they’re fragrant. It deepens their flavour and adds an incredible extra layer of crunch.

How to Make Roasted Beet Lentil Bowl

Serving Suggestions

Complementary Dishes

• Garlic Rubbed Toast — A thick slice of crusty sourdough, toasted and rubbed with a raw garlic clove, is perfect for scooping up every last lentil and bit of dressing from the bottom of the bowl.
• Simple Sautéed Greens — A side of kale or spinach quickly wilted with a little garlic and chilli flake adds another dimension of green and makes the meal even more substantial.

Drinks

• A Crisp Rosé — The dry, berry notes in a good rosé complement the earthiness of the beets and cut through the richness of the tahini dressing perfectly.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.

Something Sweet

• Dark Chocolate and Orange Segments — A few squares of high-cocoa dark chocolate and some fresh orange segments after this meal feel light yet deeply satisfying, continuing the theme of vibrant, whole foods.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the most common pitfall. Mushy lentils will make the whole bowl feel a bit sad and porridge-like. Start checking them at the 18-minute mark and drain them as soon as they’re tender but still distinct.
• Mistake: Crowding the baking tray. If the beet cubes are too close together, they’ll steam and become soggy instead of developing those delicious, caramelised, roasted edges. Use two trays if you need to—it’s worth it.
• Mistake: Adding cold water to the tahini. Using warm water is a little pro-tip that makes emulsifying the dressing so much easier. Cold water can make it harder to achieve a smooth, creamy texture.
• Mistake: Skipping the salt when roasting. Salting the beets before they go in the oven is essential for drawing out their natural sweetness and building flavour from the very beginning.

Expert Tips

• Tip: Let the components cool separately. If you’re meal-prepping, spread the roasted beets and cooked lentils on separate plates or trays to cool to room temperature before refrigerating. This prevents them from continuing to cook and becoming too soft.
• Tip: Massage your onions. If you find raw red onion a bit too sharp, soak the sliced onion in a bowl of ice water for 10 minutes before using. This tames the bite significantly and makes them crisper.
• Tip: Customise your crunch. Walnuts are classic, but feel free to experiment with toasted pumpkin seeds (pepitas) for a nut-free version, or even some crispy roasted chickpeas for a protein boost.
• Tip: Make it a warm grain bowl. While lentils are the base here, this combination is also fantastic on a bed of quinoa or farro. The dressing clings to grains just as wonderfully.

FAQs

Can I use pre-cooked or canned lentils?
You can, but you’ll lose some control over the texture. If you must, look for canned French or brown lentils (not red!), and be sure to drain and rinse them very well. They’ll be softer than if you cooked them yourself, but it’s a decent shortcut. Honestly, taking the 20 minutes to cook them from scratch is worth it for the perfect bite.

How long do the leftovers keep?
The components will keep beautifully for up to 4 days in airtight containers in the fridge. I recommend storing the dressing, walnuts, and cheese separately from the lentils and beets to maintain the best texture. The beets might stain the lentils a little, but it’s purely cosmetic and doesn’t affect the taste.

My tahini dressing is too bitter. What went wrong?
Tahini can vary in bitterness depending on the brand and the sesame seeds used. The best fix is to balance it out! Add a bit more maple syrup or honey for sweetness and another squeeze of lemon juice for acidity. The combination should mellow it right out.

Is there a way to roast the beets faster?
You can cut them into smaller cubes—just keep a close eye on them as they’ll cook more quickly. Another option is to par-cook them in the microwave before roasting. Pierce them a few times and microwave on high for 3-4 minutes to soften, then cube and roast for 15-20 minutes to get that caramelised exterior.

Can I make this vegan?
Absolutely! Simply omit the goat’s cheese or replace it with a vegan feta alternative. For extra creaminess, you could even add a dollop of vegan yogurt or some sliced avocado. Just check that your maple syrup is vegan if that’s a concern, as some honeys are not considered vegan.