Green Lentil Elbows Winter Squash Minestrone

Serves 4


  • 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


  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!