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Red lentil and beet curry

Lentils itself is an iron-rich healthy food not to forget budget-friendly and easy to make. Adding some healthy veggies to it enhances its flavor and makes it a wholesome meal. I make lentil with beetroot to boost some iron. Finishing it with flavorful herbs and squeezing some lemon juice to it gives it a final, an extra kick, and also helps absorb iron efficiently. it's a win-win. I prefer to cook lentils without oil. Oils, especially refined oils, has no health benefits. Moreover, lentils' tastes so good it doesn't need any.

Preparation time: 30 mins (excluding soak time)

cook time: 20 mins

total time: 50 mins

Serves: 4


Red lentil- 1 cup

Beet -1 large (grated)

Onion 1 large

Tomatoes -2 medium chopped

Cumin seeds- 1tsp

Turmeric powder- 1tsp

Ginger garlic paste – 1 tbsp.

Garam masala powder- 1tsp

Red chili powder- 1tsp (optional)


  1. Soak lentils for 8 hours

  2. Cook lentil with salt , water and grated beetroot till soft.

  3. Take a pot—dry roast cumin seeds.

  4. Add 2 tbsp. of lentil broth. Sauté onions in broth for 3-4 mins.

  5. Add ginger-garlic paste. Sauté for 2 mins

  6. Add chopped tomatoes

  7. Add salt and turmeric powder

  8. Add freshly crushed peppercorn.

  9. Sauté the mixture till mushy.

  10. Add cooked lentil and beetroot.

  11. Add garam masala /allspice powder

  12. Cover the lid. Let it simmer for 5 mins

  13. Add lemon juice. Garnish it with cilantro.

  14. Serve it hot with white or brown rice.

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