Green Lentil Elbows Winter Squash Minestrone

Serves 4

ingredients

• 1 box Tolerant Green Lentil Elbows
• 2 tablespoons olive oil, plus more for serving, if desired
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 2 cups ½” cubes peeled and seeded butternut squash
• 8 cups low-sodium vegetable stock or broth
• ¾ teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 bunch Swiss chard, shredded
• Fresh lemon juice to taste
• Finely grated Parmesan, for serving

directions

1. In a soup pot heat oil over medium heat until shimmering. Add onion and saute until softened, 6-8 minutes. Add garlic and thyme and saute 1 minute more.
2. Add squash, broth, salt, and pepper. Bring to a simmer, cover, and cook over medium-low heat until squash is barely tender about 10 minutes.
3. Add Tolerant Green Lentil Elbows and chard and simmer until just tender, 4 minutes. Taste and adjust seasonings with salt, pepper, and lemon juice as desired.
4. Serve in bowls drizzled with a little olive oil and Parmesan, if desired.
5. Enjoy!