Squash-lentil soup with mixed-herb pesto
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 and next 6 ingredients (water through orange rind); bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Stir in fennel fronds and vinegar. Yield: 7 servings (serving size: 1 cup soup and 1 tablespoon pesto).
Per serving: 194 Calories; 8g Fat (36% calories from fat); 11g Protein; 22g Carbohydrate; 4mg Cholesterol; 271mg Sodium NOTES : Ladle soup into individual bowls, and top with Mixed-Herb Pesto.
Recipe by: Cooking Light, Sept. 1995, page 105 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.