Recipe description
June 26, 2026
Oven-baked beetroot with lentils
Fiber rich beetroot and lentil bake for gentle digestion.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and beetroot.
- Includes polyphenol-rich beets and complementary plant foods.
- Simple, one-dish bake with gentle digestion and plant protein.
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
cup
Oil, olive
2
tablespoon
Onion
1
piece
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Garlic
2
clove
Thyme
1
teaspoon
Instructions
1
Preheat your oven to 200°C (390°F).
2
Peel and dice the beetroot and onion, and mince the garlic.
3
In a large bowl, combine the beetroot, lentils, onion, garlic, olive oil, salt, pepper, and thyme.
4
Spread the mixture evenly on a baking sheet.
5
Roast the mixture in the preheated oven for about 25-30 minutes, stirring halfway through, until the beets are tender and lightly caramelized.
6
Remove from the oven and let cool slightly before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
12 g
Protein
48 g
Carbohydrates
10 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients and can I substitute?
The dish combines oven-roasted beetroot and cooked lentils. You can substitute with similar vegetables or use canned lentils to save time; if you need gluten-free options, choose gluten-free seasonings.
How do I bake it and what's the temperature and time?
Roast beetroot at 200°C (400°F) for about 25–35 minutes until tender. If you’re starting with raw lentils, cook them separately and fold in at the end; otherwise add pre-cooked lentils to warm through.
Is this gluten-free and vegan?
Yes. It’s naturally gluten-free and vegan. Check spice blends or stock labels to ensure they’re gluten-free.
How should I store leftovers?
Cool and store in an airtight container in the fridge for 3–4 days; you can freeze for 2–3 months; reheat gently until hot.
How can I customize it with spices or other vegetables?
Add spices like cumin, coriander, or paprika; toss in onions, carrots, or garlic; finish with lemon juice, fresh herbs, or a drizzle of olive oil.
What are the health benefits?
It’s high in fiber (soluble and insoluble) which supports digestion; beets provide polyphenols; lentils supply plant-based protein; contains prebiotic fiber for a gut-friendly diet.
Can I make ahead or freeze?
Yes—roast and store ahead, or freeze roasted beetroot and cooked lentils separately and combine when reheating.
Are there any allergens or safety notes?
Naturally free from common allergens; dairy-free and gluten-free if you use gluten-free seasonings; those with beet sensitivities or nitrate concerns should consume in moderation.
How do I adjust portions or protein?
To boost protein, add extra cooked lentils or nuts/seeds; to reduce, use fewer lentils.
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