Author Notes
Being a busy student, I can never rely on my evenings being free enough to cook meals daily. To ensure I still eat healthy and get all my nutrients in, every Sunday night, I make a large pot of some variation of this stew, depending on the veggies in season. This stew is very fast to make, is nutrient-dense, and very hearty. If you are vegetarian or vegan, just leave out the beef and double-up on the lentils! This dish is perfect for a quick dinner or packed in a container for lunch. —Monica
Ingredients
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1 pound
ground beef (leave out if vegetarian/vegan)
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3 pounds
leeks
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6
tomatoes
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2
zucchinis
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4
beets
-
1 cup
mushrooms
-
1.5 cups
lentils (use 3 cups if leaving out meat)
-
1.5 cups
buckwheat groats
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1 cup
sauerkraut
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2 tablespoons
paprika
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2 tablespoons
dried oregano
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1 teaspoon
salt
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1
head of garlic
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1
onion
-
2 tablespoons
olive oil/butter/lard
Directions
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heat olive oil/butter/lard in a large pot on the stove, set at medium heat (I use a 5.3 L pot)
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saute chopped garlic and onion for until fragrant (about 5-10 minutes)
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add ground beef to pot and let brown (skip this step if not using meat)
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once meat is browned, add chopped tomatoes, sliced leeks, chopped beets, chopped zucchini, chopped mushrooms, lentils, buckwheat groats, herbs, spices and salt
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let mixture cook until lentils and buckwheat groats are cooked (about 30 minutes)
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