- 1 onion, chopped
- 1 teaspoon olive oil
- 3/4 cup lentils
- 1/2 pound fresh green beans, trimmed
- 2–3 whole sun dried tomatoes, finely chopped
- 1 teaspoon dried thyme
- 2 quarts water
- salt to taste
- Saute onion in olive oil.
- Add remaining ingredients except salt and bring to a boil.
- Simmer 30–60 minutes, until lentils and beans are soft and soup comes together.
- Add salt to taste and serve with Parmesan cheese.
Inflammation factor 66
(Adapted from this recipe.)