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Slice the leeks and wash them thoroughly to remove any sand, then pat dry.
Heat the oil in a large pan over medium heat.
Add the chopped onions and cook until soft and translucent.
Add the leeks and cook until softened, stirring occasionally.
Stir in the garlic and cook for another 1–2 minutes.
Add the chopped tomatoes and 1½ cans of water.
Add the bay leaf and season with salt and pepper.
Simmer on low-medium heat for 20 minutes.
Add the olives and cook for another 10 minutes.
Add the sliced lemon and cook for 5 more minutes.
Taste and adjust seasoning if needed.
Serve hot, topped with parsley if desired.