A vibrant, nourishing stew that tastes even better the next day—perfect for your weekly meal prep rotation.

Why This Recipe Works

Meal Prep Champion: Stays fresh for 5 days in the fridge and freezes beautifully for up to 3 months
Nutrient Powerhouse: Packed with plant-based protein, fiber, and antioxidants from lentils and beets
Budget-Friendly: Uses affordable pantry staples that feed a crowd for under $10
One-Pot Wonder: Minimal cleanup required—everything cooks in a single Dutch oven
Flavor That Builds: Tastes even more amazing on day 2 and 3 as the herbs meld together
Versatile Base: Easy to customize with different herbs, spices, or additional vegetables
Vegan & Gluten-Free: Naturally accommodates various dietary needs without sacrificing flavor

Ingredients You'll Need

This humble stew transforms simple ingredients into something extraordinary. Each component plays a crucial role in creating layers of flavor that develop beautifully over time.

The Foundation

Green or French Lentils (1½ cups): These beauties hold their shape during cooking and provide a satisfying, meaty texture. Green lentils have a slightly peppery flavor that pairs wonderfully with earthy beets. Avoid red or yellow lentils here—they'll turn to mush. If you can find French (Puy) lentils, they add an extra level of sophistication with their nutty flavor and firm texture.

Beets (3 medium, about 1 pound): The star of the show! Look for firm, smooth beets with vibrant greens still attached (bonus: you can sauté the greens as a side dish). Golden beets work beautifully if you want to avoid staining, but traditional red beets create that gorgeous ruby color. Pro tip: wear gloves when handling them, unless you enjoy explaining purple hands to coworkers.

Aromatics & Vegetables

Onion (1 large yellow): The backbone of flavor. Yellow onions become sweet and caramelized when sautéed, creating a rich base. Dice it finely so it melts into the stew.

Carrots (2 large): They add natural sweetness and beautiful color. Cut them into hearty chunks that won't disappear during the long simmer.

Celery (2 stalks): Essential for that classic mirepoix flavor. Include the leaves—they're packed with flavor and make a beautiful garnish.

Garlic (4 cloves): Because garlic makes everything better. Mince it finely so it distributes evenly throughout the stew.

Herbs & Spices

Fresh Thyme (2 tablespoons): This woody herb is a beet's best friend. Strip the leaves from the stems—those stems can be quite tough. Dried thyme works in a pinch, but fresh adds an incomparable brightness.

Fresh Rosemary (1 tablespoon): A little goes a long way! This piney herb adds depth and complexity. Chop it finely to avoid any tough needle-like pieces in your finished stew.

Bay Leaves (2): These aromatic leaves infuse the entire stew with a subtle, tea-like flavor. Remember to remove them before serving—nobody wants to bite into a bay leaf!

Smoked Paprika (1 teaspoon): This Spanish spice adds a whisper of smokiness that complements the earthiness of the beets and lentils. Regular paprika works too, but smoked adds that extra something special.

Liquids & Seasonings

Vegetable Broth (6 cups): Use a good quality broth—this is the backbone of your stew. Homemade is fantastic, but a quality store-bought brand works great. Look for low-sodium varieties so you can control the salt level.

Crushed Tomatoes (14.5 oz can): They add body and a subtle acidity that balances the sweetness of the beets. Fire-roasted tomatoes add an extra layer of complexity if you can find them.

Red Wine Vinegar (2 tablespoons): Added at the end, this brightens all the flavors and makes the herbs sing. Fresh lemon juice works as a substitute, but the vinegar adds a more complex acidity.

How to Make Meal Prep Friendly Lentil and Beet Stew with Fresh Herbs

Prep Your Vegetables

Start by scrubbing your beets clean under cold running water. Using a sharp knife (those beets can be slippery!), peel them and cut into ¾-inch cubes. Don't stress about perfect cubes—rustic and chunky is perfect for stew. Dice your onion, slice your carrots into ¼-inch rounds, and chop your celery. Mince the garlic and strip the thyme leaves from their stems. Having everything prepped before you start cooking makes the whole process smoother.

Build Your Base

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the diced onion with a pinch of salt. Sauté for 5-6 minutes until the onion becomes translucent and starts to turn golden around the edges. Add the carrots and celery, cooking for another 5 minutes. Season with salt and pepper at each stage—this builds layers of flavor rather than just seasoning at the end.

Add Aromatics and Spices

Stir in the minced garlic, thyme, and rosemary. Cook for just 1 minute—garlic burns quickly and becomes bitter. Add the smoked paprika and stir to coat all the vegetables. This toasting step awakens the spices and creates a beautiful aroma in your kitchen. The mixture should smell fragrant and slightly smoky.

Incorporate the Star Ingredients

Add the cubed beets and lentils to the pot, stirring to combine. The beets will start to stain everything a beautiful ruby color. Rinse your lentils in a fine-mesh strainer before adding to remove any dust or debris. There's no need to soak them—they'll cook perfectly in the stew.

Add Liquids and Simmer

Pour in the vegetable broth and crushed tomatoes. Add the bay leaves and bring everything to a boil. Once bubbling, reduce the heat to low, cover partially, and simmer for 35-40 minutes. Stir occasionally to prevent sticking. The lentils should be tender but not mushy, and the beets should be easily pierced with a fork.

Final Seasoning

Remove the bay leaves and stir in the red wine vinegar. Taste and adjust seasoning with salt and pepper. The vinegar might seem like a small addition, but it brightens all the flavors and balances the earthiness of the beets. Let the stew rest for 10 minutes off the heat—this allows the flavors to meld together.

Serve and Garnish

Ladle into bowls and garnish generously with fresh herbs. I love a combination of chopped parsley, dill, and a few celery leaves for extra flavor. A swirl of Greek yogurt or coconut cream adds richness if desired. Serve with crusty bread for dipping into all that beautiful broth.

Expert Tips

Make-Ahead Magic

This stew tastes even better on day 2 and 3 as the herbs meld together. Make a double batch on Sunday for effortless meals all week long.

Control the Consistency

If your stew becomes too thick during storage, simply thin it with a splash of vegetable broth or water when reheating.

Freeze in Portions

Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge for quick weeknight meals.

Keep Colors Vibrant

Add a splash of vinegar just before serving to keep the beet color bright and prevent it from turning brownish.

Speed It Up

Use pre-cooked beets from the produce section to cut 15 minutes off your prep time. Just add them during the last 10 minutes of cooking.

Boost the Protein

Add a can of chickpeas or white beans during the last 10 minutes of cooking for extra protein and heartiness.

Variations to Try

Mediterranean Twist

Add Kalamata olives, sun-dried tomatoes, and finish with a drizzle of good olive oil and crumbled feta cheese.

Spicy Harissa Version

Stir in 1-2 tablespoons of harissa paste with the garlic for a North African-inspired kick.

Coconut Curry

Replace half the broth with coconut milk and add 1 tablespoon of curry powder for a creamy, fragrant variation.

Autumn Harvest

Add diced butternut squash or sweet potatoes along with the beets for extra autumnal sweetness and nutrition.

Storage Tips

Refrigerator Storage

Let the stew cool completely before transferring to airtight containers. It will keep for up to 5 days in the refrigerator. The flavors actually improve after the first day as the herbs meld together. Store in individual portions for grab-and-go lunches or larger containers for family dinners.

Freezer Instructions

This stew freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers, leaving about an inch of space at the top for expansion. Label with the date and contents. Thaw overnight in the refrigerator or use the defrost setting on your microwave.

Reheating Methods

Stovetop: Place desired amount in a saucepan with a splash of broth or water. Heat over medium, stirring occasionally, until warmed through.

Microwave: Transfer to a microwave-safe bowl with a splash of liquid. Cover loosely and heat on high for 2-3 minutes, stirring halfway through.

Slow cooker: Perfect for meal prep! Place frozen or thawed stew in your slow cooker with ½ cup broth. Cook on low for 2-3 hours or high for 1-2 hours.

Frequently Asked Questions

Yes, peeling is recommended for the best texture. Beet skins can be tough and slightly bitter. However, if your beets are very fresh and young, you can scrub them well and leave the skin on—it becomes tender during the long cooking process.

Green or French lentils are best for this recipe as they hold their shape. Brown lentils work too, but avoid red or yellow lentils—they'll break down and make the stew mushy. If using brown lentils, reduce the cooking time by about 5 minutes.

Use the sauté function for steps 1-3, then add remaining ingredients. Cook on high pressure for 12 minutes with natural release for 10 minutes. Quick-release any remaining pressure and finish with the vinegar.

Too thick? Add broth or water ½ cup at a time until desired consistency. Too thin? Simmer uncovered for 10-15 minutes to reduce, or mash some of the lentils against the side of the pot to thicken naturally.

Absolutely! Sauté the vegetables in ¼ cup of vegetable broth instead of oil. You may need to add a splash more broth as needed to prevent sticking. The flavor will be slightly lighter but still delicious.

Wear gloves when handling beets, and work on a surface covered with parchment paper or plastic wrap. For cutting boards, rub with lemon juice and salt, then let sit in the sun for a few hours before washing. On fabrics, rinse with cold water immediately and treat with stain remover.