Prep 15 mins
Cook 30 mins
This Greek dish can be served hot or cold.
- 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
- 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.
- In a large pan heat the olive oil, sautee the onion and the leeks for approx 10 minutes.
- Add gradually into the saucepan the tomatoes, potatoes, carrots, parsley and the celery.
- Season with salt and pepper.
- 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.
Cut this recipe in half. Used cherry tomatoes. Served over leftover noodles and meat balls from the night before. Really good.
What a wonderful way to use my garden leeks and tomatoes. I didn't change a thing. Thanks.
This dish is chock full of veggies, definitely not short on flavor & was a huge hit with the whole family! I made just as directed & thought the 1 TBL of lemon juice was just enough to add a subtle hint of lemon without over-powering the rest of the flavors. I served it over white rice. Thanks so much for sharing, Pets! Made & enjoyed during the May 2010 LiveStrong Cookathon.