Recipe - Squash-Lentil Soup With Mixed-Herb Pesto

1 teaspoon Olive oil
1 cup Finely chopped leek
Three fourths cup Diced fresh fennel bulb
6 cup Water
1 One half cup Diced peeled butternut
squash
1 cup Dried lentils
1 teaspoon Dried fennel seeds
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Grated orange rind
3 tablespoon Chopped fresh fennel fronds
2 tablespoon Balsamic vinegar
7 tablespoon MixedHerb Pesto

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 MixedHerb Pesto.

Recipe by: Cooking Light, Sept. 1995, page 105

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.