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This vegetarian pea and carrot stew is placed in a large white bowl. It consists of potatoes, peas, carrtos, herbs and delicious Greek olive oil

Lemony Peas Carrot Stew

foodzesty
An authentic Greek stew loaded with vegetables and herbs. Combined create a rich, delicious flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
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