Lemony Pea Carrot Stew

Hey fellow foodies,

Have you ever stared at a bag of peas? I do that sometimes, wondering what on earth to do with them. Sure, boiling is the easiest and fastest way out, but geeeez, that’s a little boring, right? The good news? Well, Greek cuisine has many tasty ways to turn those green peas into something delicious.

All you need is the right recipe, so here’s one a Greek Ladero Vegetarian Lemony Pea Carrot Stew.  Ladero (λαδερό) comes from the Greek word ladi (λάδι), which means oil—and more specifically, olive oil, of course! So, a dish called “ladero” means it’s been cooked with a generous amount of olive oil, usually with tomatoes, onions, and herbs, and often simmered until everything is tender and bursting with flavor.

Peas were not my favorite veggie growing up. I still remember coming home from school, spotting that pot of green peas on the stove, and thinking, “Yikessss!” 😂 Those little green peas would just roll around on my plate like they were dancing because I would not eating them. Let’s just say that as a child, I mastered the art of not finishing a plate of this stew.  Ohhh! Believe me, I was scolded for not eating this stew many times! But nope, I stood my ground. “Nope, not today, not ever!” I’d say with my fork in one hand and a look of pure determination on my face so my mom would finally give in and let me leave the table.   Isn’t it wild how the peas I once ran from became one of my favorite dishes?

This Lemony Pea Carrot stew recipe is loaded with veggies, and yes, the kind most of us enjoy. It’s simple and hits the spot when you’re craving something hearty and healthy.

See ya later!!

Lemony Peas Carrot Stew

foodzesty

An authentic Greek stew loaded with vegetables and herbs. Combined create a rich, delicious flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Greek

Servings 4 servings

Equipment

• 1 large pot
• 1 wooden cooking spoon
• 1 carrot peeler
• 1 knife

Ingredients

  

• 2 ½ cups peas frozen
• 6 potatoes washed, peeled, and cut into quarters
• 3 carrots sliced
• 1 leek washed and sliced
• 2 celery stalks washed and sliced
• 5 fresh spring onions washed and sliced
• 4 tbsp dill finely chopped
• ¼ cup olive oil
• 2 cups water
• 1 lemon squeeze out the juice
• salt
• pepper

Instructions

 

• Add the olive oil to the pan, then toss in the chopped celery, leek, carrots, fresh onions, and potatoes. Stir and let it sauté for a few minutes until the veggies start to soften
• Add the peas to the pan and continue to gently stir, allowing all the veggies to mix together.
• Pour in the water, season with salt and pepper, cover with a lid, and let it simmer on low heat for about 20 minutes until the veggies are tender.
• Just before the stew is done, stir in the finely chopped dill and the lemon juice. Give it a gentle mix. This dish is just as tasty hot as it is cold.

Keyword Greek stuffed vegetables, Healthy recipes, Stew, Vegan, vegetarian