Serves 14
90 min
Leek, Lentil and Tomato Stew with Beets and Optional Beef
Recipe GLPRe977b027fc470d
A hearty, vegetable-forward stew packed with tender leeks, earthy beets, and protein-rich lentils, enhanced with roasted buckwheat groats and a touch of tangy sauerkraut. Ground beef may be added for extra richness, making this a satisfying one-pot meal that works beautifully as a main course for a crowd.
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Ingredients
Ground beef (optional)
2 tablespoons Olive oil or butter
3 pounds Leeks, white and light green parts, cleaned and cut into rounds
1 Onion, diced
1 head Garlic cloves, minced
6 Fresh tomatoes, chopped
4 Beets, peeled and cut into small cubes
2 Zucchini, diced
1 cup Fresh mushrooms, sliced
1½ cups Dried lentils (use 3 cups if omitting meat)
1½ cups Buckwheat groats
1 cup Sauerkraut
2 tablespoons Paprika
2 tablespoons Dried oregano
1 teaspoon Salt
Directions
If using beef, heat the oil or butter in a large, heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains and the internal temperature reaches 160°F, about 8–10 minutes. Remove with a slotted spoon and set aside.
In the same pot (or with fresh oil if vegetarian), sauté the diced onion and minced garlic until softened and fragrant, about 3–4 minutes.
Add the sliced leeks and cook gently for 3–5 minutes, stirring occasionally, until they begin to soften.
Stir in the paprika and dried oregano, coating the vegetables evenly, and cook for 1 minute to bloom the spices.
Add the chopped tomatoes, diced beets, and zucchini. Stir well and cook for 5 minutes.
Add the lentils and buckwheat groats, then pour in enough water to cover all ingredients by about 1 inch (approximately 4–6 cups, depending on preference for broth consistency).
Bring the stew to a boil, then reduce heat to low. Stir in the sauerkraut and salt (adjust to taste), and add back the cooked beef if using.
Simmer uncovered for 45–60 minutes, stirring occasionally, until the lentils and buckwheat are tender, the beets are soft, and the flavors have melded. If the stew becomes too thick, add water in small amounts.
Taste and adjust seasoning. Serve hot as a hearty main course.
