Recipe description
July 30, 2026
Anti-Inflammatory Beetroot Lentil Breakfast Bowl
Fiber-rich beetroot lentil breakfast bowl for gentle digestion
Anti-Inflammatory
High Fiber
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, beetroot, and vegetables.
- Contains polyphenol-rich beetroot and olive oil, plus herbs.
- Balanced with plant protein and heart-healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Beetroot
2
piece
Lentils
1
tablespoon
Onion
1
piece
Garlic
2
clove
Oil, olive
1
tablespoon
Water
2
cup
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Parsley
1
tablespoon
Instructions
1
Peel and dice the beetroot into small cubes.
2
Rinse the lentils under cold water and drain.
3
Finely chop the onion and mince the garlic cloves.
4
In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
5
Add the diced beetroot and lentils to the pan. Stir to combine.
6
Pour in 2 cups of water, bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and beetroot is soft.
7
Season with salt and black pepper to taste. Stir gently.
8
Serve warm, garnished with fresh chopped parsley.
More Recipes For Your Gut
Nutrition
165 kcal
Calories
6 g
Protein
21 g
Carbohydrates
4 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.6 g
Salt
FAQ
Is this dish vegan-friendly?
Yes. It's plant-based and suitable for vegetarians and vegans.
Is the recipe gluten-free?
Yes. All ingredients are naturally gluten-free.
How many servings does it yield?
2 servings.
How long does it take to cook?
About 25 minutes total (prep 5–10 minutes, simmer 20–25 minutes).
Can I customize toppings while keeping it gut-friendly?
Yes. Parsley, seeds, or plant-based yogurt work well and keep it fiber-friendly.
What if I can't eat onion or garlic?
Onion and garlic are high in FODMAPs; omit them or use garlic-infused oil and only the green parts of spring onions.
Are beets safe for people with kidney stones?
Beetroot contains oxalates; moderate intake is advised for kidney stone concerns—consult a clinician for personalized guidance.
How should I store leftovers?
Refrigerate in a sealed container for up to 3–4 days; reheat gently.
Can I freeze this dish?
Yes, but texture may change; freeze, then thaw and reheat gently.
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