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. ---------------------------------------------------------------------------
Nutrition
Ingredients
