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.

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