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

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.