Squash lentil soup with mixed herb pesto^
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking LIght 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 1 | teaspoon | Olive oil |
| 1 | cup | Finely chopped leek |
| ¾ | cup | Diced fresh fennel bulb |
| 6 | cups | Water |
| 1½ | cup | Diced peeled butternut |
| Squash | ||
| 1 | cup | Dried lentils |
| 1 | teaspoon | Dried fennel seeds |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Grated orange rind |
| 3 | tablespoons | Chopped fresh fennel fronds |
| 2 | tablespoons | Balsamic vinegar |
| 7 | tablespoons | Mixed herb pesto |
Directions
Heat oil in a large saucepan over medium heat. Add leek and fennel bulb; cook 7 minutes or until tender. Add water, squash, lentils, fennel seeds, salt, pepper and orange rind; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Stir in fennel fronds and vinegar. Ladle soup into individual bowls and top with pesto. Makes 7 1 cup soup and 1 tablespoon pesto servings.
Per serving: 179 calories, 10⅕ g protein, 5.9 g (30%) fat, 24.3 g carb., 4⅘ g fiber, 1 mg chol., 4.7 mg iron, 259 mg sodium, 109 mg calcium. Submitted By CAROLYN SHAW On 09-05-95