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

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