Squash-Lentil Soup with Mixed-Herb Pesto
| Yield: | 7 Servings |
| Categories: | Soups, Stews |
| 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 |
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