Stewed Leeks With Tomatoes

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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

Instructions

  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.

Nutrition & Diet Analysis (per serving)

589 kcal 29% DV
Protein Fat Carbs

Macronutrients

Protein 13.3g 27% DV
Total Fat 35.6g 46% DV
Carbs 61.3g 22% DV
Fiber 17g 61% DV
Sugar 13.3g 27% DV

Electrolytes

Sodium 10116mg 100% DV
Potassium 2848mg 61% DV

Vitamins & Minerals

Vitamin A 892mcg 99% DV
Vitamin C 57.2mg 64% DV
Calcium 139mg 11% DV
Iron 15.8mg 88% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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