Lentil Soup with Golden Beets and Rutabaga

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!

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 236 calories; protein 11.2g; carbohydrates 36.9g; fat 5.6g; sodium 373.2mg.

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