Squash-Lentil Soup with Mixed-Herb Pesto Recipe

Free Recipe Squash-Lentil Soup with Mixed-Herb Pesto

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Squash-Lentil Soup with Mixed-Herb Pesto Recipe

1 ts Olive oil
1 c Finely chopped leek
3/4 c Diced fresh fennel bulb
6 c Water
1-1/2 c Diced peeled butternut
-squash
1 c Dried lentils
1 ts Dried fennel seeds
1/2 ts Salt
1/4 ts Pepper
1/4 ts Grated orange rind
3 tb Chopped fresh fennel fronds
2 tb Balsamic vinegar
7 tb Mixed-Herb Pesto

Squash-Lentil Soup with Mixed-Herb Pesto Preparation

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@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 7

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