Created by Kchurchill5 on September 12, 2012
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.
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.
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.
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!