Greek Vegetable Stew Recipe

Name: Greek Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

685

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.

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Greek 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 Vegetable Stew

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