MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squash Lentil Soup with Mixed Herb Pesto
 Categories: 
      Yield: 7 Servings
 
      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
 
  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.
 
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