I love making this stew because it’s both healthy and satisfying. It’s packed with vegetables, infused with olive oil, and seasoned with aromatic dill and mint, giving it a fresh yet comforting flavor. I also enjoy how versatile it is—I can serve it as a main meal with some crusty bread or as a flavorful side to grilled meats or fish. Plus, it’s naturally vegan and incredibly easy to make, requiring just one pot and simple pantry staples.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup olive oil 1 onion, finely chopped 2-3 garlic cloves, grated 2-3 carrots, diced 1 pound frozen green peas 2 potatoes, diced 15 ounces tomato puree 1 cup water salt and pepper to taste pinch of crushed red pepper flakes 2 tablespoons finely chopped fresh dill 1 teaspoon dried mint
Serve with: toasted bread feta olives
Directions
I start by heating the olive oil in a large pot over medium heat.
I add the finely chopped onion and sauté until soft and golden.
Next, I add the diced potatoes, carrots, tomato puree, water, salt, and pepper flakes.
I bring the mixture to a boil, then reduce the heat to medium.
I stir in the peas and let everything cook together for 25–30 minutes, until the vegetables are tender and the sauce thickens slightly.
Once cooked, I taste and adjust the seasoning as needed.
Finally, I stir in the fresh dill and dried mint to finish the dish with bright, herbal flavor.
I let it rest for at least 45 minutes before serving to allow the flavors to fully develop and the sauce to thicken naturally.
Servings and Timing
This recipe serves 6 and takes about 15 minutes of prep time plus 30 minutes of cooking time, for a total of around 45 minutes.
Variations
I sometimes add a handful of spinach or kale near the end of cooking for extra greens. When I want more richness, I stir in a splash of olive oil or crumble feta directly into the stew before serving. For a slightly smoky flavor, I like adding a bit of smoked paprika. If I’m serving this as a side, I reduce the amount of potatoes to keep it lighter.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get better the next day as they meld together. To reheat, I warm it gently on the stove over medium heat with a splash of water to loosen the sauce. It can also be microwaved, but I prefer the stovetop method for maintaining texture. This dish freezes well for up to 2 months—perfect for meal prep.
FAQs
Can I use fresh peas instead of frozen?
Yes, I can use fresh peas, but I reduce the cooking time slightly since they cook faster than frozen ones.
Can I make this dish ahead of time?
Absolutely. I often make it a day in advance—the flavors deepen beautifully overnight.
What can I use instead of dill?
If I don’t have dill, I use parsley or fresh oregano for a different but delicious flavor.
How can I make it spicier?
I add a bit more crushed red pepper flakes or a pinch of cayenne for extra heat.
Can I skip the potatoes?
Yes, but the stew will be thinner. I sometimes replace them with sweet potatoes or chickpeas.
Is this dish vegan?
Yes, it’s naturally vegan, but I sometimes serve it with feta on the side for those who enjoy cheese.
Can I cook this in an Instant Pot?
Yes, I cook it on high pressure for about 5 minutes, then let it naturally release for 10 minutes before stirring in the herbs.
What should I serve with Arakas Latheros?
I love serving it with toasted bread, feta cheese, and olives for a traditional Greek touch.
How do I make it thicker?
I let it simmer uncovered for a few extra minutes to reduce the sauce, or mash a few potatoes directly in the pot.
Can I freeze it?
Yes, it freezes beautifully. I portion it into containers and thaw overnight in the fridge before reheating.
Conclusion
I adore how this Arakas Latheros combines the simple beauty of Greek cooking with everyday ingredients. The sweet peas, tender potatoes, and bright herbs come together in a luscious tomato sauce that tastes even better with time. Whether I enjoy it as a main dish or a side, it always brings warmth, comfort, and a touch of the Mediterranean to my table.
A classic Greek vegetable stew made with peas, potatoes, carrots, and fragrant herbs simmered in a rich tomato sauce. This comforting and wholesome dish, known as Arakas Latheros, embodies the essence of traditional Mediterranean home cooking—simple, nourishing, and full of flavor.
Ingredients
1/4 cup Olive Oil
1 Onion, finely chopped
2–3 Garlic Cloves, grated
2–3 Carrots, diced
1 pound Frozen Green Peas
2 Potatoes, diced
15 ounces Tomato Puree
1 cup Water
Salt and Pepper, to taste
Pinch of Crushed Red Pepper Flakes
2 tablespoons Fresh Dill, finely chopped
1 teaspoon Dried Mint
To serve: Toasted Bread, Feta, and Olives
Instructions
Heat olive oil in a large pot over medium heat.
Add finely chopped onion and sauté until soft and golden.
Stir in diced potatoes, carrots, tomato puree, water, salt, and red pepper flakes. Bring to a boil.
Reduce the heat to medium, add frozen peas, and simmer for 25–30 minutes until vegetables are tender and sauce slightly thickens.
Taste and adjust seasoning as needed.
Stir in fresh dill and dried mint for a fragrant finish.
Let the stew rest for at least 45 minutes before serving to allow flavors to deepen.
Serve warm with toasted bread, feta, and olives.
Notes
Use fresh peas instead of frozen, reducing the cooking time slightly.
Add spinach or kale near the end for extra greens.
For a richer stew, drizzle extra olive oil or add crumbled feta before serving.
Let the dish rest before serving—flavors improve as it sits.
Freezes well for up to 2 months; thaw overnight before reheating.
