Greek Vegetable Stew - cooking recipe

Ingredients

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

Preparation

Heat 1/3 cup oil in a Dutch oven.
Add onions and saute over medium heat for 2 minutes.
Add fennel bulb and saute for 5 minutes, or until soft.
Add potatoes and saute for 4 minutes more.
Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
Stir well.
Simmer for 10 minutes more, or until vegetables are tender.
Sprinkle with remaining dill.
Serve warm or at room temperature.