Pumpkin, white bean & lentil soup
INGREDIENTS
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1½ Tbsp olive oil
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1 onion, diced
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1 tsp dried thyme
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4 carrots, peeled and sliced
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2 cans white beans (do not drain)*
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6 cups water
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2 Tbsp soup mix
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1¼ cups green/brown lentils
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freshly ground black pepper, to taste
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3 cups cubed pumpkin (= two chunks of the fresh pumpkin sold in plastic wrap in many Israeli groceries)
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thinly sliced scallions, to garnish**
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* The white beans I buy come in tomato juice. If yours don’t, add 2-3 Tbsp tomato paste.
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** This soup will be great as it is, but if you decide to go with the scallion garnish, use just a sprinkling in each bowl so it doesn’t overwhelm the other flavors.
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