I didn’t get a picture of this soup. I was so hungry I forgot!
1/2 a yellow onion, chopped
2 oz diced pancetta
1 small fennel bulb, thinly sliced
Add to pot and saute in olive oil until beginning to brown.
1/2 cup white wine.
2 small carrots, sliced into half moons
Simmer until carrots are soft and wine is reduced.
1 1/2 cups summer squash, sliced into half moons. This time I used crookneck squash.
2 cups chicken stock
Simmer until squash is soft. Turn off heat and puree with stick blender or in blender or food processor. Return to the pot (if you didn’t use the stick blender) and add 2 cups french green lentils and 4 cups of chicken stock. Bring to a boil and then reduce heat and simmer until lentils are cooked (about 20 minutes).
Stir in salt and juice of 1-2 lemons. Ladle into bowls and top with a generous pile of chiffonaded basil.