Stewed Leeks With Tomatoes Recipe

Name: Stewed Leeks With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs leeks; 1 medium onion, chopped; 1/2 cup olive oil; 1 (14 ounce) can chopped tomatoes; 2 carrots, finely chopped; 2 medium potatoes, peeled and finely chopped; 1 stick celery, finely chopped; 3 tablespoons parsley, chopped; salt and pepper; 1 -2 tablespoon lemon juice

Servings: persons

2 lbs leeks
1 medium onion, chopped
1/2 cup olive oil
1 (14 ounce) can chopped tomatoes
2 carrots, finely chopped
2 medium potatoes, peeled and finely chopped
1 stick celery, finely chopped
3 tablespoons parsley, chopped
salt and pepper
1 -2 tablespoon lemon juice

1
Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil, cut them in pieces of 3 cm (1 inch) length.
2
In a large pan heat the olive oil, sautee the onion and the leeks for approx 10 minutes.
3
Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
4
Season with salt and pepper.
5
Add 1 cup of water and simmer until tender (20 - 30 minutes) and all the water is absorbed (add more water if required) Remove from heat and stir in the lemon juice, one tablespoon first, taste and add more if you like.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs leeks, 1 medium onion, chopped, 1/2 cup olive oil, 1 (14 ounce) can chopped tomatoes, and more.

Yes, Stewed Leeks With Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Leeks With Tomatoes

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