“Beety” Lentil Noodle Stew

You won’t miss meat in this cozy 1-pot “Beety” Lentil Noodle Stew with lentils and beet noodles. Perfect to meal prep for cold winter work nights made easy.

Hey, you!

I hope you had a nice Thanksgiving!

Dan and I were lucky to spend time with tons of family, some that we haven’t seen in years.

Do you ever get the post- holiday blues?

You know, that awkward feeling of, oh, now what?

After the table is cleared and family starts to dissipate, I always start to feel a little funny as my mind shifts from “holiday-mode” to the post-holiday-world.

I’ve even been known to be downright glum as the warm glow of festivities is slowly enveloped by too early night skies.

Luckily, the post-holiday world is one with stews.

Warm, hearty, comfy, cozy stews.

This “Beety” Lentil Stew warms you from the inside out and puts on a smile on your face on the darkest of evenings.

Let’s get blues-bustin’!

Your woes don’t stand a chance against these comforting bowls!

You’re going to love the earthy combination of beets, lentils, carrots, and mushrooms as the base for this hearty stew.

I love beets, but I do kind of dread preparing them.

I never wear gloves and instead rock the red stains like a “beety” bad-ass.

Yeah, I said it.

Using Veggie Noodle Co. Beet Spirals in this recipe is effortless because the beets are already washed, spiraled, and ready to go straight out of the packaging.

I know you were wondering when I would see the opportunity to add a little wine to my recipes.

Well, it finally happened!

I won’t lie, I was pretty excited to add a splash of dry red to the pan and to commemorate I scattered some of the wine bottles we’ve collected in the photos.

If you don’t have a bottle of red open, no worries.

It’ll still taste great without it.

Enjoy this “Beety” Lentil Noodle Stew whenever you’re in need of a super comforting one-pot meal.

I like to make big pot for myself and eat and reheat bowls all week long, but it’s also perfect for a family meal.

Like most things, this stew is amazing served with sliced avocado for extra creaminess and healthy fats!

To mix things up, try adding cubed sweet potato instead of carrot for a little extra sweetness.

If you make a pot of this “Beety” Lentil Noodle Stew I’d love to hear what you think!

Let me know if it sufficiently busted your blues.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more oil free soups packed with protein and veg?

Check out my 5 Spice Moroccan Chickpea & Veg Stew or Green Coconut Curry with Cauliflower Rice, or “Clean out the Fridge” Vegetable Chili.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

“Beety” Lentil Noodle Stew

---

★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 3-4 bowls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

You won’t miss meat in this cozy 1-pot “Beety” Lentil Noodle Stew with lentils and beet noodles. Perfect to meal prep for cold winter work nights made easy.

---

Ingredients

• 1/4 cup veggie broth or sub 1 tsp avocado oil
• 1 small yellow onion, chopped
• 1 10 oz package sliced white button mushrooms
• 3 celery ribs, chopped
• 1/4 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 cup tomato paste
• splash of dry red wine (optional)
• 4 cups veggie broth
• 4 small carrots, peeled and roughly chopped
• 1 package Veggie Noodle Co. Beet Spirals*
• 1 15 oz can lentils, drained and rinsed
• 1 bay leaf
• Himalayan sea salt and pepper to taste

---

Instructions

1. Heat the veggie broth or avocado oil in a large pot over medium heat.
2. Once it’s warm, add the onion and cook until it;s soft and translucent (~about 5 minutes).
3. Next, add the mushroom, celery, garlic powder, rosemary, and thyme. Cook until the the veggies are soft (~about 5 minutes).
4. Add the tomato paste and a splash of optional dry red wine, and stir to deglaze the pan.
5. Add the carrots, beets, veggie broth or water, and bay leaf.
6. Increase the heat to medium high and bring the mixture to a low bowl, then reduce the heat to medium low and simmer uncovered for 25-30 minutes.
7. In the last 5 minutes, stir in the lentils and discard the bay leaf.
8. Taste and season with Himalayan sea salt and black pepper to taste. Add a little water if your soup is too thick.
9. Store leftover stew in the refrigerator for up to one week and freeze for long term storage.

Notes

If you can’t find beet spirals near you, sub 3 diced beets instead or spiraling your own!

Recipe adapted from No Meat Athlete Cookbook

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Soup, Entree, Dinner
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free

This post is brought to you by Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!