Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking LIght 9-95 1 c Dried lentils
Carolyn Shaw 8-95 1 ts Dried fennel seeds
1 ts Olive oil 1/2 ts Salt
1 c Finely chopped leek 1/4 ts Pepper
3/4 c Diced fresh fennel bulb 1/4 ts Grated orange rind
6 c Water 3 tb Chopped fresh fennel fronds
1 1/2 c Diced peeled butternut 2 tb Balsamic vinegar
Squash 7 tb Mixed herb pesto

Heat oil in a large saucepan over medium heat. Add leek and fennel
bulb; cook 7 minutes or until tender. Add water, squash, lentils,
fennel seeds, salt, pepper and orange rind; bring to a boil. Reduce
heat and simmer, uncovered, 30 minutes. Stir in fennel fronds and
vinegar. Ladle soup into individual bowls and top with pesto. Makes 7
1 cup soup and 1 tablespoon pesto servings.

Per serving: 179 calories, 10.2 g protein, 5.9 g (30%) fat, 24.3 g
carb., 4.8 g fiber, 1 mg chol., 4.7 mg iron, 259 mg sodium, 109 mg
calcium. Submitted By CAROLYN SHAW On 09-05-95

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