3 Tb. Olive oil
1 large fennel bulb, stems & base cut removed
1 cup dried lentils, rinsed
8 cups water or vegetable broth
1/2 tsp. salt
1 large bunch fresh spinach, washed
1 Tb. fennel seed
salt & pepper to taste
1-2 fresh lemons
In a large soup pot, heat the oil and add chopped fennel just to soften. Add lentils and water or broth, salt and fennel seed. Cook about 20 minutes on medium-low heat. Add fresh spinach and let cook another 5 minutes. Salt and pepper to taste. Squeeze some fresh lemon juice onto soup before serving. Yum!
For a spicy option, add 1 chorizo sausage cut in chunks about 10 minutes into cooking. (Soy chorizo can be used to keep it vegan.)
