Soup with Red Lentils, Squash and Fennel

adapted from a recipe by Viana La Place


1 Onion diced
4 TBS ghee or coconut oil
1 cup red lentils, rinsed and picked over
1 fennel bulb diced(frond reserved for granish)
1 Tsp fennel seeds
½ lb. winter squash, acorn, butternut or kabocha (diced)
4 cups vegetable or chicken broth
1 chile de árbol or a pinch of red pepper flakes
salt to taste

Melt the ghee or coconut oil in a pot and sauté the onion until translucent. Add the fennel and sauté for 5 minutes. Add the lentils, squash, fennel seeds, chili, broth and salt to taste. Cook until the squash and lentils are tender, about 30 minutes. Add the fennel fronds and serve.

Ghee is clarified butter; the solids are removed to leave only the fat. To prepare, place a stick of butter in a pot and gently bring to simmer until a golden brown sediment forms, remove from heat and strain. Ghee has a very pleasant nutty flavor and several health benefits.

Lactose and casein free
Rich in good fats
Good source of vitamin A&E
Helps digestion
Tolerates high temperatures
Doesn’t need refrigerating