Green bean and lentil soup

I tried to bring up one of my favorite soup recipes online today, and the URL was broken. Sometimes I forget how temporary the internet can be.

Luckily I was able to dig out a printed copy of the recipe, which I'm going to share here (with my own alterations and additions).

This soup is meatless, but the sun-dried tomatoes and Parmesan give it a hint of a smoky, meaty flavor. This is one of my favorite soups.


Green bean and lentil soup

1 onion, diced
olive oil
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper 1 cup lentils, rinsed

about 5 whole sun-dried tomatoes, finely chopped
6 cups water
1/2 pound fresh or frozen green beans, washed and cut into pieces
1–2 teaspoons salt, to taste
1 tablespoon balsamic vinegar
1/2 cup Parmesan cheese
black pepper to taste

Sauté onion in olive oil until it begins to soften. Add thyme and red pepper and cook for a minute. Add lentils, tomatoes, and water, and bring to a boil. (Note: do not add any type of salt until the lentils are done—it will keep them from softening.)

Simmer about 30 minutes, or until lentils are tender. Add green beans and simmer about 10 minutes more, or until green beans are cooked. Add salt to taste.

Turn off heat. Add vinegar, Parmesan, and black pepper.

Edit: It looks like the site is back up now. For the original recipe, go here.

1 comment:

  1. That sounds really interesting and my garden is still producing lots of green beans. I love lentil soup so this is definitely going on my stack of recipes to try. Thank you for sharing!