| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Soups and, Stews | 7 | Servings |
INGREDIENTS
| 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 |
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.
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”