Greek Peas and Potato Stew

Greek Peas and Potato Stew, also known as Arakas Latheros, is a comforting, one-pot Mediterranean dish packed with fresh vegetables and aromatic herbs. This traditional Greek recipe highlights the simplicity of plant-based ingredients, simmered in a rich tomato sauce with olive oil and fragrant seasonings. It’s naturally vegan, budget-friendly, and bursting with flavor, making it a perfect weekday meal. Serve it with crusty bread, feta cheese, or a drizzle of lemon juice for a deliciously wholesome experience.

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Ingredients:
3 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium potatoes, peeled and cubed

2 carrots, diced

2 cups green peas (fresh or frozen)

1 can (14 oz) diced tomatoes (or 3 fresh tomatoes, grated)

1 ½ cups vegetable broth or water

½ tsp salt (adjust to taste)

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½ tsp black pepper

½ tsp dried oregano

½ tsp dried dill (optional)

1 bay leaf

Juice of ½ lemon

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft and fragrant.

Add the diced potatoes and carrots. Stir well and cook for 3–4 minutes.

Pour in the diced tomatoes and stir to combine.

Add the green peas, vegetable broth (or water), salt, pepper, oregano, and bay leaf.

Bring to a boil, then reduce heat to low and let it simmer for about 25–30 minutes, or until the potatoes are tender.

Remove from heat and stir in lemon juice and dill (if using).

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