>Recipes
Lentil Soup with Pesto Sauce
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:50
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Ingredients
1 tsp Oil, olive, salad or cooking 1 cup Leeks, (bulb and lower leaf-portion), raw 3/4 cup Fennel, bulb, raw 6 cup Water 1 1/2 cup Squash, winter, butternut, raw 1 cup Lentils, sprouted, raw 1 tsp Spices, fennel seed 1/2 tsp Salt, table 1/4 tsp Spices, pepper, black 1/4 tsp Orange peel, raw 3 tbls Fennel, bulb, raw 2 tbls Vinegar, cider 7 tbls Salad dressing, italian, commercial, regular, with salt Diet
Directions
1. Heat oil in a large saucepan over medium heat.
2. add leek and fennel bulb; cook 10 minutes or until tender.
3. add water and next 6 ingredients, water through orange rind, bring to a boil.
4. Reduce heat, and simmer, uncovered, 30 minutes.
5. Stir in fennel fronds and vinegar; mix well. Stir in the pesto sauce and warm through. Serve hot.
2. add leek and fennel bulb; cook 10 minutes or until tender.
3. add water and next 6 ingredients, water through orange rind, bring to a boil.
4. Reduce heat, and simmer, uncovered, 30 minutes.
5. Stir in fennel fronds and vinegar; mix well. Stir in the pesto sauce and warm through. Serve hot.
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