X Search By Sarah DiGregorio Yield 4 to 6 servings Time 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group David Malosh for The New York Times. Food Stylist: Simon Andrews. /.media-container Flavored with apple, sausage and mustard, t his slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simme...