Romanian Leek and Olives Stew

Classic romanian recipe prepared mostly during the fastning period - vegan, healthy and easy to prepare.

Ingredients :

• 2 pieces of leek (out of which we will use only the white part)
• 1 big onion
• 350 ml tomato juice
• 150-200 gr black olive oils, with the pit
• 2 bay leaves
• 1 teaspoon of sugar
• 1/2 teaspoon of cut dille or dry provence herbs
• salt and pepper, to taste
• optional : 2 tomatoes or 1/2 red bell pepper

Time :

Prep : 5 minutes

Cook : 20 minutes

Method :

1. Clean the leeks very thoroughly and then chop them into 1 cm pieces.
2. Chop the onion in tiny pieces and the tomatoes/bell pepper in small cubes.
3. Heat the oil in a large pan and saute the onion for about 2-3 minutes. Add the leek over the medium heat for 5 minutes and stir occasionally until translucent.
4. Add the diced tomatoes/pepper and top with a lid for 2-3 minutes.
5. Remove the lid, add black pepper, the bay leaves and stir well.
6. Pour the tomato juice and add the sugar and let the food boil over medium heat for about 10 minutes, under the lid. After 5 minutes, remove the lid and add the olives in the mixture and continue cooking.
7. Add the end you may sprinkle on the stew some fresh dille or dried herbs.
8. Your food is ready to be eaten : simple as a main next with some bread or as a side dish.

ENJOY