Recipe for Squash-Lentil Soup with Mixed-Herb Pesto

Site Search Engine - Search Over 300,000 Recipes

Yield:

7 Servings

Ingredients:

Amount	Ingredient
1 tsp	Olive oil
1 cup	Finely chopped leek
3/4 cup	Diced fresh fennel bulb
6 cup	Water
1/2 cup	Diced peeled butternut squash
1 cup	Dried lentils
1 tsp	Dried fennel seeds
1/2 tsp	Salt
1/4 tsp	Pepper
1/4 tsp	Grated orange rind
3 tbl	Chopped fresh fennel fronds
2 tbl	Balsamic vinegar

Instructions:

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).

NOTES : Ladle soup into individual bowls, and top with Mixed-Herb Pesto.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Squash-Corn Casserole :: Squash-Oatmeal Spice Cookies ...