lentil soup with golden beets and rutabaga

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 golden beet, peeled and diced
• 1/2 large rutabaga, diced
• 1 bulb fennel, diced
• 4 cups vegetable broth
• 1 cup dried lentils
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 bunch fresh parsley, finely chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
• mix vegetable broth into vegetables and bring to a boil. add lentils, dried thyme, bay leaves, and parsley. reduce heat to low and simmer until lentils are tender, about 35 minutes. season with salt and ground black pepper to taste.