Appetizers / Soups / Salads

Fennel, Lentil, Squash Soup is for Dinner.

Fennel, Lentil, Squash Soup takes 30 minutes to prepare.

Fennel, Lentil, Squash Soup takes 60 minutes to cook.

Fennel, Lentil, Squash Soup makes 6 servings.

The ingredients for Fennel, Lentil, Squash Soup are:

1 small fennel bulb
2 tbsps evoo
1 onion finely diced
1 cup lentils
1 tsp fennel seed
4 cups water
2 cups winter squash (I use butternut) peeled and diced
salt and pepper to taste

Here is how you make Fennel, Lentil, Squash Soup:

Cut stalks off fennel bulb; chop leaves finely and set asidedice white part of bulb; discard green stalksput evoo and onion into soup pot and sautee 10 minutesAdd fennel bulb and sautee for approx 5 minsAdd lentils, fennel seed, water and salt; bring to a boilReduce to simmer for approx 30 minutes partly coveredAdd squash and cook for about 20 minutes until squash is tenderStir in fennel leavesAdd pepper to tasteAdd more water to achieve preferred consistencyMakes approx 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BEANTOWNSLOSER.

The nutritional information for Fennel, Lentil, Squash Soup is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Fennel, Lentil, Squash Soup is Vegetarian