Squash-lentil Soup With Mixed-herb Pesto
| 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)
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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