Lentil Soup with Golden Beets and Rutabaga

Directions

Ingredients :

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and sliced

2 parsnips, peeled and sliced

1 golden beet, peeled and diced

½ large rutabaga, diced

1 bulb fennel, diced

4 cups vegetable broth

1 cup dried lentils

¼ teaspoon dried thyme

2 bay leaves

1 bunch fresh parsley, finely chopped

salt and ground black pepper to taste

Methods :

Step 1

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.

Step 2

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.

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