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Arakas Latheros (Greek Peas with Tomato and Dill)

Arakas Latheros (Greek Peas with Tomato and Dill)

 

  • INGREDIENTS

    • 3 tablespoons olive oil

    • 6 green onions, chopped

    • 1 (16 ounce) package frozen peas

    • 1 cup crushed tomatoes

    • 1 potato, peeled and cut into wedges

    • ½ cup chopped fresh dill

    • salt and ground black pepper to taste

    • ½ cup water, or as needed (Optional)

  • DIRECTIONS

    • Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.

    • Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

  • TIPS

    In Greece, this is a classic dish known as arakas latheros, which translates to "oiled peas." One of the lathera dishes, these "oil foods" feature olive oil as the main source of fat. However, I've made this dish much lighter than the traditional version by using far less olive oil and more tomato to compensate.

  • NUTRITION FACTS (per serving)

    245 Calories
    11g Fat
    31g Carbs
    9g Protein

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