Fennel Lentil Soup

This is an unusual but hearty soup that gets better with age. It was originally a vegan recipe, and is quite good without the chicken and with veggie broth instead.

4 tablespoons oil

1 pound ground chicken or turkey

3 medium onions, coarsely chopped

1 fennel bulb, coarsely chopped

1 quart chicken broth

1 heaping cup of rinsed lentils

1 teaspoon fennel seeds

1 jalepiño, diced

½ lb raw pumpkin or squash, cubed

salt and pepper to taste

fennel leaves as garnish

Sautée the ground chicken and onions in the oil for 7 to 10 minutes.

Add the fennel (reserve feathery leaves for garnish) and sauté 5 more minutes.

Add the stock, lentils, fennel seeds, and jalepiño. Bring to a boil.

Turn heat down to low and simmer 30 minutes, partly covered.

Add pumpkin or squash cubes and simmer 30 more minutes or until squash is tender.

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