Lentil soup

Good and healthy lentil soup. Makes me feel good eating lentils and beans.

Lentil soup
4 servings
1 large red onions, finely chopped
2 carrots,  chopped
2 sticks celery, chopped
1/2 squash, in cubes
2 cloves garlic, finely chopped
3 tbsp chopped fresh flat-leaf parsley
 2 tbsp Olive oil
½ teaspoon dried thyme
 1 dried chilli, crumbled
3.5 ounces (100 g) dried green lentils
3.5 ounces (100 g) dried red lentils
2 vegetable stock cubes 
4 cups water
1 can (16 oz) cannellini beans, drained and rinsed

Place a large saucepan on medium heat. Add 2 tbsp olive oil. Add  dried thyme, dried chilli, onion, carrot, celery and garlic.  Cook gently with the lid on for about 10 minutes, until  the vegetables are soft.
Pour in the lentils , water and vegetable stock cubes. Bring to the boil and simmer until the lentils are soft.  
Check the packet instructions as different types of lentils may vary in cooking time.  
Add the cannellini beans,  squash and parsley.  If the soup is on the thick side add some more water. 
Bring to boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper. 
Serve with chunks of bread.