Simple, healthy, and deeply satisfying, this recipe for Masala Beluga Lentils with Roasted Baby Beets comes from Gayle Pirie of San Francisco’s Foreign Cinema. The dish looks and feels elevated while relying on straightforward, wholesome ingredients. It’s a versatile recipe that works as a snack, a salad topper, or a side dish, and it keeps well in the refrigerator for up to a week—perfect for make-ahead meals and quick additions to lunches or dinners.
Masala Beluga Lentils with Roasted Baby Beets
5 minutes
1 hour
1 hour 5 minutes
8
203 kcal
Erika (adapted)
Ingredients
- 12 baby beets
- 1 1/2 cups beluga lentils small black lentils
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar or other vinegar
- 1 tablespoon garam masala
- Small handful of mâche or baby salad greens for garnish (optional)
Instructions
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Preheat the oven to 375°F. Place the whole baby beets in a small roasting pan with 1/4 cup of water. Cover the pan tightly with foil and roast for 40 to 50 minutes, or until the beets are just tender when pierced. Remove from the oven, let cool enough to handle, peel with a paring knife, and cut each beet into quarters. Set aside.
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While the beets roast, combine the beluga lentils and 3 cups of water in a small saucepan over medium heat. Bring to a boil, then reduce to a low simmer. Add the kosher salt and 1/4 cup of olive oil. Cook uncovered, stirring every 5 minutes, for about 15 minutes, or until the lentils remain intact but begin to develop a creamy center.
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Drain any excess cooking liquid. Stir in the vinegar and garam masala, then remove the pot from the heat and transfer the lentils to a bowl to cool slightly. Taste and adjust seasoning with additional salt, oil, vinegar, or garam masala if desired. Transfer the lentils to a serving dish, arrange the roasted beets on top, add the mâche or baby greens if using, and serve warm or cold.
Notes and Tips
Flavor and texture: Beluga lentils hold their shape when cooked and develop a creamy interior; they pair especially well with the sweet, earthy beets and the warm spice of garam masala. If you don’t have garam masala, a mix of ground cumin and coriander can provide a pleasant, though different, spice profile.
Serving suggestions: Serve this dish as a warm vegetable side, spoon it over greens for a hearty salad, or tuck it into grain bowls. A handful of fresh herbs such as cilantro or parsley adds brightness just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week. The flavors mellow and meld over time, making this a great make-ahead option for weekly meal prep.
Variations: Swap the baby beets for roasted golden beets or small roasted root vegetables, and try different vinegars (red wine, sherry, or white wine vinegar) to adjust acidity and flavor.
Photography credit: Maren Caruso