Black Olive Potato Stew

Today I made for dinner a more traditional stew we usually have during the winter lent. It is both gluten free and vegan.

Ingredients:

5-6 cups cubed potatoes

2 medium onions, chopped

1 leek, chopped

½ cup chopped carrots

1/2 tsp rosemary
1/2 tsp oregano

1 cup Kalamata olives, pitted

¼ cup oil

2 cups tomato sauce, of your choice

parsley, salt, pepper, cumin to taste

Directions:

In a medium size stainless steel pot with lid, over low- medium heat, lightly brown the onions and the leek in oil. Add rosemary, oregano, carrots and potatoes and 1 cup water and simmer over low heat for 20 minutes or until potatoes are cooked- do not allow to overcook them. Add the tomato sauce, parsley, cumin and olives and simmer for another 10-15 minutes. Season with salt and pepper. Remove from heat. Serve with salad or fermented vegetables.