Lentil Soup with Golden Beets and Rutabaga |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever! 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 |
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 |
Directions:
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.
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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