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| Squash-Lentil Soup With Mixed-Herb Pesto Recipe |
Category: Stews
Rating:
N/A
Servings: 7
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Ingredients
1 teaspoon olive oil
1 cup finely chopped leek
3/4 cup diced fresh fennel bulb
6 cup water
1 1/2 cup diced peeled butternut squash
1 cup dried lentils
1 teaspoon dried fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated orange rind
3 tablespoon chopped fresh fennel fronds
2 tablespoon balsamic vinegar
7 tablespoon mixed-herb pesto
Cooking 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
stews,soupsand
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