Ingredients 500 gr shelled peas 2 medium-sized carrots 2 medium-sized potatoes, cut 1 onion 4-5 spring onions with their leaves 1 tbsp tomato paste 1/2 cup olive oil 1/3 bndl. bunch dill, chopped salt Freshly-ground pepper Equipment Pot TAGS SAVORY PEAS 30-MINUTE MEALS LOW BUDGET MAIN COURSES GLUTEN FREE LENTED FOOD VEGAN VEGETARIAN GREEK SUMMER FOODS TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients 500 gr shelled peas 2 medium-sized carrots 2 medium-sized potatoes, cut 1 onion 4-5 spring onions with their leaves 1 tbsp tomato paste 1/2 cup olive oil 1/3 bndl. bunch dill, chopped salt Freshly-ground pepper Instructions With a knife, cut the carrots into slices and the potatoes into 2 cm pieces. Finely chop the onions. Heat 1/4 cup of olive oil in a wide pot first, reserve the rest of the oil for later. Add the dry onion and the spring onions. Sauté over medium heat without browning for 3 minutes. Add the tomato paste and rub it on the base of the pot for 1 minute. Add salt and pepper. Add the potatoes, carrots, and peas and stir to coat with the oil. Add enough hot water to half-cover the ingredients. Cover and simmer for 20 minutes. Start counting the cooking time from the moment the stewed peas come to a boil. After the ingredients have boiled, add the remaining olive oil that we kept at the beginning as well as the chopped dill. Boil for another 10 minutes over low heat until all the liquid in the pot is absorbed and the stewed peas are left with only their oil at the end. Tips Cooked stewed peas can be stored in a glass bowl, well covered, in the refrigerator for 2 days. Other vegetables can be added depending on the season. For example, in the summer, eggplant can be added, the sweetness of the stewed peas is incomparable. Similarly, when fresh artichokes are in season they can also be added. Tender zucchini in the stewed peas become a delight. TAGS SAVORY PEAS 30-MINUTE MEALS LOW BUDGET MAIN COURSES GLUTEN FREE LENTED FOOD VEGAN VEGETARIAN GREEK SUMMER FOODS TRADITIONAL FOODS WHAT TO COOK TODAY
