Leeks stew
No one expects that something so simple can surprise you so pleasantly. And yet this is a key feature of the monastery kitchen because as some say "hunger is the best cook". A recipe form Mount Athos for oily and roasted leek stew that you must try on the days of fasting and beyond.
We chop the leeks and carrots into slices, while the onions and tomatoes into cubes.
We put the olive oil in a pot and saute the onions about 2-3 minutes.
Then, we add the tomatoes and tomato juice, season with salt and pepper and let the sauce boil.
We add the leeks, carrots and water to the pot until the ingredients are covered.
We let the food simmer on low heat for about 30 minutes.
Just before turning off, we sprinkle with lemon juice.
If we want, garnish with a few mint leaves.
The water we add should be hot from the kettle so that the boiling does not stop.
