Moussaka Soup with Lemon-Fennel Pesto
SERVES 4

This gluten-free, dairy-free recipe is inspired by Greek moussaka. It contains ground lamb, a great source of tryptophan, protein, B vitamins and zinc, but you can substitute ground turkey with good results.

1 pound ground lamb
1 large onion, minced
2 cloves garlic, minced, or
1 tablespoon shallot, minced
1 fennel bulb, chopped (reserve fronds, discard stalks)
2 medium zucchini or 1 large eggplant, chopped
1 (28-ounce) can chopped tomatoes in juice
2 cups gluten-free chicken stock
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon dried oregano
¼ teaspoon fresh ground pepper
½ pound gluten-free penne pasta

Lemon-Fennel Pesto

1 whole Meyer lemon or regular lemon
¼ cup reserved fennel fronds
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

1. Sauté ground lamb in large skillet over medium high-heat until cooked thoroughly. Remove from skillet and set aside.
2. Sauté onion, garlic, fennel and zucchini in same skillet, using lamb drippings, until vegetables are soft, about 3 to 5 minutes.
3. Return cooked lamb to the skillet with the vegetables. Add the chopped tomatoes with juice, stock and seasonings. Simmer uncovered for 10 minutes.
4. Cook pasta in boiling water per package instructions, being careful not to overcook. Drain.
5. To prepare pesto, wash lemon and cut off ends. Cut lemon into eight sections and remove seeds. Place lemon pieces (skin and all) in a blender or food processor and puree. Add fennel fronds and olive oil and puree until well blended. Stir in salt and pepper to taste.
6. Toss drained pasta with pesto until pasta is evenly coated.
7. To serve, place a heaping spoonful of pasta into four bowls. Top with moussaka soup. Serve hot.
   

TIP Meyer lemons are slightly sweeter than regular lemons with a softer skin and floral scent. They’re seasonally available in many grocery stores from November to May.

Each serving contains 671 calories, 35g total fat, 13g saturated fat, 0g trans fat, 82mg cholesterol, 69g carbohydrate, 716mg sodium, 10g fiber, 27g protein.

Recipe by Sueson Vess.

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