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 ½ 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
- Heat the olive oil in a large pot over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and ¼ cup minced parsley, and a small bit of kosher salt. Cook for 2-3 more minutes.
- Add the butternut squash and cook for 2-3 minutes more. Add the chicken stock and lentils, a tablespoon of black pepper, thyme, 5-6 parsley stems, and bay leaves. Let cook for about 30 minutes until lentils and squash are soft.
- Add the white beans, salt and pepper to taste, and garnish with parsley leaves.
Recipe and photo courtesy of the American Pulse Association.