Greek Lenten Vegetable Stew Recipe

Name: Greek Lenten Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 cup extra virgin olive oil; 1 large onion, chopped; 2 potatoes, peeled and cut into large dice; 3 zucchini, ends trimmed and cut into 2-inch lengths; 1/2 pound green beans, ends trimmed and cut in half; 4 large, ripe tomatoes (about 1 1/2 pounds), quartered; 8 scallions (white and green parts), cut into 1-inch pieces; 1 cup chopped fresh, parsley leaves; 2 tablespoons finely chopped fresh mint leaves; 1 teaspoon dried oregano; 1 teaspoon salt; Freshly ground black pepper to taste; 1 bay leaf; 2 cups water; 1 pound spinach, heavy stems removed and washed well

Servings: persons

2 tablespoons unsalted butter
1/2 cup extra virgin olive oil
1 large onion, chopped
2 potatoes, peeled and cut into large dice
3 zucchini, ends trimmed and cut into 2-inch lengths
1/2 pound green beans, ends trimmed and cut in half
4 large, ripe tomatoes (about 1 1/2 pounds), quartered
8 scallions (white and green parts), cut into 1-inch pieces
1 cup chopped fresh, parsley leaves
2 tablespoons finely chopped fresh mint leaves
1 teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper to taste
1 bay leaf
2 cups water
1 pound spinach, heavy stems removed and washed well

1
In a casserole, melt the butter with the olive oil over medium heat.
2
When the butter stops sizzling, cook the onion until soft, 5 to 6 minutes.
3
Add all the remaining ingredients, except the water and spinach, and toss so everything is coated with butter and oil.
4
Add the water, and bring to a boil.
5
Reduce the heat to low, cover, and cook until the potatoes are tender, stirring occasionally, about 45 minutes.
6
Add the spinach, cover again, and once it wilts, after about 5 minutes, remove the pot from the burner.
7
Serve hot or at room temperature with crusty bread.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 cup extra virgin olive oil, 1 large onion, chopped, 2 potatoes, peeled and cut into large dice, and more.

Yes, Greek Lenten Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lenten Vegetable Stew

How did you like this recipe?

Frequently Asked Questions