- 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
- 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.
05/24/2018
recipepes.com
Lentil Soup with Golden Beets and Rutabaga, recipe
PT15M
PT1H
5
455 calories
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