Greek-Style-Peas-Arakas-Latheros
Recipe: #25661
February 14, 2017
Categories: Side Dishes, Peas, Greek, One-Pot Meal, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"They used 3/4 c oil, I dialed it back, you can add less if you like, I'm going to I think you could use frozen peas and carrots for this"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (271.4 g)
- Calories 199.5
- Total Fat - 10.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 29 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 5.3 g
- Sugars - 5.1 g
- Protein - 5.2 g
- Calcium - 93 mg
- Iron - 2.2 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Take a large saucepan and add some oil.
Step 2
Add chopped onions. Sauté them over medium heat.
Step 3
Add the peas. Turn them around 2 to 3 times.
Step 4
Add the tomato sauce, dill, chopped potato (optional), carrot, some water, salt and pepper. Stir the ingredients well.
Step 5
Partially cover the saucepan.
Step 6
Taste in order to add more salt if needed. Add to taste.
Step 7
Cook for around 30 minutes, until peas, potato and carrot are soft and water is evaporated.
Step 8
Serve.
Tips
No special items needed.
0 Reviews
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