Ingredients
- 1 1/2 diced butternut squash
- 1 cup dried lentils
- 3/4 cup fennel bulb, diced
- 1 cup leeks, diced
- 1 small onion, diced
- 3 cups chicken stock
- 3 cups vegetable stock
- 1/2 teaspoon orange zest
- 3 tablespoons fennel fronds, minced
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- Salt and pepper to taste
- PESTO
- 1 cup lightly packed basil leaves
- 2 cups lightly packed mint leaves
- 2 garlic cloves, peeled and rough chopped
- 1/2 cup Pecorino Romano cheese, grated (parmesan can be substituted)
- 1/4 cup walnuts, chopped
- 1 teaspoon lemon juice (more or less to taste)
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt (or to taste)
How to Make
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Step 1: Pesto ... Make the pesto first, as it tastes better after is sets a couple of hours. Add the basil, mint, garlic, cheese, walnuts, lemon juice, and salt to a food process. Pulse a few times to chop up. Then, slowly drizzle in the olive oil with the food processor on low speed. Transfer to a bowl and refrigerate until ready to use.
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Step 2: Base ... Add the olive oil to a large pot and bring to medium heat. Add the leeks, fennel, onion, and saute for 5-7 minutes until slightly tender. You want to saute the vegetables slowly so they don't brown.
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Step 3: Broth ... Then, add the squash, lentils, vegetable and chicken broth, and orange zest. Bring to a boil and then reduce to medium low heat. Cook 25-35 minutes uncovered, until the squash and lentils are tender.
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Step 4: Finish and serve ... Stir in the vinegar and fennel fronds. Serve and garnish with a tablespoon of the pesto. I also love to serve this with a fresh baked parrmesan bread stick. ENJOY!
We hope you enjoy this recipe!
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