Beet & Lentil Curry

This is a good recipe for people who garden and like to grow beets, but don’t know what to do with them once they are harvested.


  • 2 cups lentils (1 16-ounce bag)
  • 8 cups water
  • 1 tablespoon turmeric
  • 3-4 large beets, peeled and large diced
  • 1 large onion large diced
  • 5 cloves garlic (crushed) [2 teaspoons bottled crushed garlic]
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 1 large chicken breast (or block of tofu) cut into bite-sized chunks
  • 1 veggie or chicken bouillon cube
  • 2 tablespoons black/brown mustard seed (optional)
  • 10 Crushed dried red chili’s (optional)
  • Salt to taste

Step 1: Bring lentils, water and turmeric (and bouillon cube) to boil in large pot. Reduce to simmer, stirring occasionally.

Step 2: While lentils simmer, pop mustard seeds in a lightly-oiled frying pan. This will change the flavor. The seeds will be popped when you smell a rich, nutty aroma. Add onions and garlic (and chicken) and saute until onions start to become translucent.

Step 3: Add ingredients of the frying pan to the lentil pot. Add beets and crushed pepper and cook on medium-low heat for about 10 minutes or until lentils start to dissolve.(The beets, which will have a potato flavor and texture, will change the color of the curry from yellow to a rich orange-brown.)

Step 4: Serve hot.