Green lentils tend to maintain a firm texture relative to other lentils, so they are ideal for soups and salads. Try doubling this soup recipe and freeze half for a future meal.
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 bunch parsley
4 cups cubed butternut squash
8 cups low-sodium chicken or vegetable stock
1 1/2 cups green lentils
1 tablespoon ground black pepper, plus more to taste
3-4 stems of fresh thyme
2 bay leaves
1 (15.5-ounce) can unsalted white beans, such as cannellini, drained and rinsed
Salt to taste
Recipe and photo courtesy of the American Pulse Association.
Gary Giovino says: This is a delicious and nutritious soup. I added a second can of cannelloni beans because I like it thicker. I have never cooked with fresh thyme before. I assumed that I was supposed to just take the little green leaves off the thyme stems and not put the entire stem into the soup. If so, that could be explained better for novice chefs like me. But overall, I loved it and my wife did as well.
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