Created by Chocolatll on May 6, 2015
Step 1: Heat 1/3 cup oil in a Dutch oven.
Step 2: Add onions and saute over medium heat for 2 minutes.
Step 3: Add fennel bulb and saute for 5 minutes, or until soft.
Step 4: Add potatoes and saute for 4 minutes more.
Step 5: Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
Step 6: Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
Step 7: Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
Step 8: Stir well.
Step 9: Simmer for 10 minutes more, or until vegetables are tender.
Step 10: Sprinkle with remaining dill.
Step 11: Serve warm or at room temperature.