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Rhubarb Beet Lentil Stew

Serves 4 30 minute prep time

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Rhubarb Beet Lentil Stew

Make your lentil stew anything-but-boring with this delightful seasonal twist. Adding in rhubarb and beet gives it a balanced of grounded sweetness and a pop of seasonal brightness. Try making this rhubarb beet lentil stew and you’ll never think of lentil stew in the same way again!


  • 1 cup dry red lentils
  • 2 Tbsp vegetable oil
  • 1½ diced diced onions
  • 5 cloves garlic, minced
  • 3 Tbsp fresh ginger, minced
  • 2 Tbsp soy sauce (use Tamari if gluten-free)
  • 2 Tbsp curry powder
  • 7 stalks rhubarb, cut into bite-size pieces
  • 5 cups water
  • 1 to 2 Tbsp maple syrup
  • Sea salt and freshly ground black pepper
  • 2 medium beets, cut into bite-size pieces
  • Steamed rice or quinoa for serving
  • Cilantro and crushed red pepper flakes, for garnish


  • Preheat oven to 350°F.

  • Wash lentils well by covering them with water in a large bowl and swishing around until the water is murky. Drain and repeat until water is clear (usually 3 to 4 times). Set aside.

  • Heat oil in a large pot on the stove. Add the onion, garlic, and ginger and cook for about 5 minutes, or until you see the onions soften. Then add the curry powder and cook for about 30 seconds, and then add the soy sauce. If the mixture is too dry, add a little water to prevent burning.

  • Add lentils, rhubarb and water, and cover and simmer until lentils are cooked, about 30 minutes.

  • While the stew is cooking, roast beets in oven.

  • After the lentils are cooked, stir in the maple syrup, and beets, and season to taste with salt and pepper.

  • Serve over steamed rice or quinoa. Garnish with cilantro and crushed red pepper flakes. Enjoy!


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