Leek, Lentil and Tomato Stew with Beets and Optional Beef

By • September 20, 2015 0 Comments

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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

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Makes 20 cups

  • 1 pound ground beef (leave out if vegetarian/vegan)
  • 3 pounds leeks
  • 6 tomatoes
  • 2 zucchinis
  • 4 beets
  • 1 cup mushrooms
  • 1.5 cups lentils (use 3 cups if leaving out meat)
  • 1.5 cups buckwheat groats
  • 1 cup sauerkraut
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1 head of garlic
  • 1 onion
  • 2 tablespoons olive oil/butter/lard
  1. heat olive oil/butter/lard in a large pot on the stove, set at medium heat (I use a 5.3 L pot)
  2. saute chopped garlic and onion for until fragrant (about 5-10 minutes)
  3. add ground beef to pot and let brown (skip this step if not using meat)
  4. once meat is browned, add chopped tomatoes, sliced leeks, chopped beets, chopped zucchini, chopped mushrooms, lentils, buckwheat groats, herbs, spices and salt
  5. let mixture cook until lentils and buckwheat groats are cooked (about 30 minutes)

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