Lentil Soup with Golden Beets and Rutabaga

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring, until softened, about 5 minutes.

2. Add the carrots, parsnips, golden beet, rutabaga and fennel. Stir and cook for 5 minutes to coat the vegetables with oil and begin softening them.

3. Pour in the vegetable broth and add the lentils, dried thyme and bay leaves. Stir well and bring to a boil.

4. Reduce the heat to low, partially cover, and simmer for about 30 minutes, until the lentils and vegetables are tender.

5. Remove and discard the bay leaves. Season with salt and ground black pepper to taste.

6. Stir in most of the chopped parsley, reserving a little for garnish. Ladle the soup into bowls and sprinkle with the remaining parsley before serving.