Stewed Leeks with Tomatoes
Delight in the rustic charm of stewed leeks with tomatoes, a hearty and healthful dish that balances tender, buttery leeks with the vibrant acidity of canned diced tomatoes. This Mediterranean-inspired recipe is brought to life with fragrant garlic, sweet onion, and a warming blend of thyme and paprika, all gently simmered in a savory vegetable stock. A splash of lemon juice adds a zesty finish, while fresh parsley provides a burst of color and freshness. Perfect as a flavorful side dish or served with crusty bread for a light yet satisfying meal, this recipe is a celebration of simple, wholesome ingredients. Ready in under an hour, it’s an ideal choice for a comforting weeknight dinner or casual gathering.
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Recipe Information
Ingredients
- 4 large stalks leeks
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 14 ounces canned diced tomatoes
- 1 cup vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 1 tablespoon lemon juice
Instructions
Trim the leeks by removing the dark green tops and roots. Slice the white and light green parts into 1-inch sections. Rinse thoroughly to remove any dirt or grit.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced leeks to the pan and cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in the canned diced tomatoes (along with their juices) and the vegetable stock. Stir to combine.
Season the mixture with dried thyme, paprika, salt, and black pepper. Bring to a gentle simmer.
Cover the pan with a lid and let the leeks stew for 25-30 minutes, stirring occasionally, until the leeks are tender and the flavors are well blended.
Remove the lid, taste, and adjust seasoning as desired. Stir in the lemon juice for added brightness.
Transfer the stewed leeks with tomatoes to a serving dish and garnish with freshly chopped parsley.
Serve warm as a side dish or with crusty bread for a light meal.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 46.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
