Serves 6-8

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 bell peppers (I favor red, but you can use green), diced
• 4 medium carrots, sliced
• 1/4 tsp. crushed red pepper flakes (optional)
• 1 1/2 tsp. salt
• 1 tsp. dried thyme (optional)
• 2 tsp. dried basil
• 6 cups chicken stock
• 1 cup dried lentils, rinsed
• 28 oz. canned diced tomatoes with juice
• 1 cup canned pumpkin or butternut squash puree
• 3 cups diced or shredded cooked chicken

1. In a large pot over medium heat, saute the onion, celery, garlic and bell peppers in the olive oil until softened, about 5-7 minutes.
2. Add the carrots, red pepper flakes, salt, thyme and basil and stir.
3. Pour in the chicken stock and add the lentils. Cover, bring to a boil, reduce the heat and simmer for 15 minutes.
4. Add the tomatoes and pumpkin or squash puree. Stir well and continue to simmer, uncovered, for an additional 15-20 minutes, until the lentils are very tender.
5. Stir in the cooked chicken. Taste and adjust seasonings as desired; continue to cook gently until the chicken is warmed through.