Greek Vegetable Stew

Total Time: 52 mins Preparation Time: 10 mins Cook Time: 42 mins

Ingredients

• Servings: 6
• 2/3 cup olive oil, divided
• 1 cup coarsely chopped onion
• 1 fennel bulb, trimmed, quartered, and thinly sliced
• 1 lb potato, cut in 1 1/2-inch cubes
• 2 lbs fresh green peas
• 2 cups water, divided
• 3 carrots, peeled and sliced
• 1 teaspoon fennel seed, crushed
• salt and pepper
• 1/3 cup fresh lemon juice
• 1/2 cup chopped fresh dill, divided

Recipe

• 1 heat 1/3 cup oil in a dutch oven.
• 2 add onions and saute over medium heat for 2 minutes.
• 3 add fennel bulb and saute for 5 minutes, or until soft.
• 4 add potatoes and saute for 4 minutes more.
• 5 add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
• 6 bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
• 7 add remaining water, lemon juice, remaining oil and 1/4 cup dill.
• 8 stir well.
• 9 simmer for 10 minutes more, or until vegetables are tender.
• 10 sprinkle with remaining dill.
• 11 serve warm or at room temperature.