Did you know green peas are one of the best plant based sources of protein? They are also an excellent source of fiber and other nutrients. This dish is a delicious vegetarian main course or a colorful side to roasted meats and it comes together surprisingly quickly.
Yield
6 cups
Preparation time
15 minutes
Cooking time
35 minutes
Total time
50 minutes
Ingredients
1/4 C olive oil
1 medium onion (peeled and chopped)
2 green onions (trimmed and chopped)
2 medium carrots (peeled and chopped small)
2 small russet potatoes (peeled and chopped medium)
1/4 C white wine or broth
1 can crushed tomatoes (15 ounces)
4 C hot water
1 lb frozen peas
2 Tbsp fresh dill (chopped)
zest of 1 lemon
1 Tbsp lemon juice
1 salt and pepper to taste
Instructions
- Heat oil in medium pot over medium-high heat. Add yellow and green onions and sauté for 2 minutes.
- Add carrots and potatoes and sauté for 2 minutes.
- Add white wine or broth and deglaze until very little liquid remains, about 2 minutes.
- Add crushed tomatoes, water, salt and pepper to taste and bring up to a boil. Reduce to a simmer and cook uncovered until potatoes are cooked through and sauce has thickened, about 15-20 minutes.
- Add peas and 1 Tablespoon of dill.
- Cover pot and cook for 5-7 minutes. Turn off heat and add remaining dill, lemon zest, and lemon juice. Taste and adjust seasoning.
Notes
Nutrition Info per serving: Calories: 234, Saturated Fat: 1.4 g, Sodium: 492mg, Added Sugars: 0g, Fiber: 6 g
Source
Recipe courtesy of Maria Delis, RD LDN