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CATEGORY CUISINE TAG YIELD
Grains Sami Soups and, Stews 7 Servings

INGREDIENTS

1 t 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 t Dried fennel seeds
1/2 t Salt
1/4 t Pepper
1/4 t Grated orange rind
3 T Chopped fresh fennel fronds
2 T Balsamic vinegar
7 T Mixed-Herb Pesto

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 189mg
Potassium: 491.7mg
Carbohydrates: 18.1g
Fiber: 7.4g
Sugar: 3.1g
Protein: 5g


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