Squash Lentil Soup With Mixed Herb Pesto^ Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
Cooking LIght 9-95,
1 cup: Dried lentils,
Carolyn Shaw 8-95,
1 tsp: Dried fennel seeds,
1 tsp: Olive oil,
1/2 tsp: Salt,
1 cup: Finely chopped leek,
1/4 tsp: Pepper,
3/4 cup: Diced fresh fennel bulb,
1/4 tsp: Grated orange rind,
6 cup: Water,
3 tbsp: Chopped fresh fennel fronds,
1 1/2 cup: Diced peeled butternut,
2 tbsp: Balsamic vinegar,
Squash,
7 tbsp: 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, 10.2 g protein, 5.9 g (30%) fat, 24.3 g
carb., 4.8 g fiber, 1 mg chol., 4.7 mg iron, 259 mg sodium, 109 mg
calcium. Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp
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, 10.2 g protein, 5.9 g (30%) fat, 24.3 g
carb., 4.8 g fiber, 1 mg chol., 4.7 mg iron, 259 mg sodium, 109 mg
calcium. Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp