Leanne Wei

Beetroot corn stew with lentil rice

This is a vegan beetroot corn stew that's perfect for the upcoming Autumn weather.  Beets always give stews such a beautiful pinky red colour.  I really love adding grains and lentils to my rice to make things a little more interesting.  It doesn't just to give the rice added protein and fibre, but also great nutty flavour.  This dish is sweet, spicy, savoury, earthy and delicious.  I hope you enjoy this recipe! 




For the rice:

  • 1 cup of brown basmati rice
  • 1/2 lentils
  • a handful of pearl barely
  • water

For the stew:

  • 2-4 beets (peeled and diced)
  • 1 cup organic corn
  • 2 carrots (chopped)
  • carrot greens 
  • 1 red onion (diced)
  • 4 cloves garlic (finely chopped)
  • 1 cup butternut (roughly chopped)
  • 1 cup red cabbage (roughly chopped)
  • 1/2 raw cashew nuts
  • olive oil
  • salt and pepper
  • fresh thyme
  • vegetable stock


For the rice

  1. In a pot or rice cooker, rinse and cook rice, lentils and pearl barely.
  2. Press cook button on rice cooker or simmer pan on low heat until grains are cooked. 

For the stew

  1. In a large pot, add olive oil, garlic and onion and sautee for 1-2 minutes.
  2. Add beets, butternut, carrots and cook for 4-5 minutes. 
  3. Fill vegetable stock in the pot until all veggies are covered. 
  4. Turn the heat up high until the water boils, then turn to medium heat and let the stew simmer for 20 minutes. 
  5. Add red cabbage, raw cashews, corn, thyme, salt and pepper. 
  6. Cook for another 10-15 minutes or until vegetables are soft. 
  7. Serve warm and enjoy!