Fennel, Lentil, Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small fennel bulb2 tbsps evoo1 onion finely diced1 cup lentils1 tsp fennel seed4 cups water2 cups winter squash (I use butternut) peeled and dicedsalt and pepper to taste
Cut stalks off fennel bulb; chop leaves finely and set aside
dice white part of bulb; discard green stalks
put evoo and onion into soup pot and sautee 10 minutes
Add fennel bulb and sautee for approx 5 mins
Add lentils, fennel seed, water and salt; bring to a boil
Reduce to simmer for approx 30 minutes partly covered
Add squash and cook for about 20 minutes until squash is tender
Stir in fennel leaves
Add pepper to taste
Add more water to achieve preferred consistency
Makes approx 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEANTOWNSLOSER.
dice white part of bulb; discard green stalks
put evoo and onion into soup pot and sautee 10 minutes
Add fennel bulb and sautee for approx 5 mins
Add lentils, fennel seed, water and salt; bring to a boil
Reduce to simmer for approx 30 minutes partly covered
Add squash and cook for about 20 minutes until squash is tender
Stir in fennel leaves
Add pepper to taste
Add more water to achieve preferred consistency
Makes approx 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEANTOWNSLOSER.
Nutritional Info Amount Per Serving
- Calories: 104.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 27.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 6.2 g
- Protein: 4.3 g
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