Greek Green Peas in Tomato Sauce
Updated: Mar 29
This is a traditional Greek and vegan recipe with peas, carrots, potatoes and herbs. It belongs to a category of Greek dishes called "Lathera", which means vegetables cooked in an olive oil- based sauce, often with tomatoes and fresh herbs. The word "Lathera" comes from the Greek word "Ladi", which means Oil (i.e. olive oil). These kind of dishes are quite typical in the Greek kitchen. They are a big part of the Mediterranean diet and a nutritional heaven.
I believe, that you will love this recipe, not only because it is delicious, but also because it is easy to make and satisfying.
500 gr. Peas (fresh or frozen)
1 big Onion, diced
2-3 Potatoes, cut into cubes
400 gr. canned Tomatoes (or fresh chopped)
2 Carrots, sliced
1 Pepper, sliced (optional)
2-3 tbsp. chopped Parsley
(you can replace Parsley with Dill)
4 tbsp. Extra Virgin Olive Oil
1 lt. Water (approx.)
Place a pot over high heat.
Add olive oil and let heat for 30 seconds.
Add onions, pepper and sauté until soft.
Add potatoes and sauté for 3-4 minutes.
Add tomato and heat for 2 minutes, while mixing often.
Add peas, carrots and parsley and mix very well. Add water, semi cover pot with lid and simmer for approx. 50 minutes over low to medium heat or until peas are cooked and most liquids are evaporated.
To serve, drizzle with some extra virgin olive oil.
Serve with Feta Cheese and Fresh Bread!