Lentil Soup with Golden Beets and Rutabaga

Name: Lentil Soup with Golden Beets and Rutabaga
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, peeled and sliced; 237 milliliters dried lentils; 0 teaspoons dried thyme; 1 bulb fennel, diced; 1 bunch fresh parsley, finely chopped; 1 golden beet, peeled and diced; 6 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 1 large onion, diced; 2 parsnips, peeled and sliced; 1 larges rutabaga, diced; 946 milliliters vegetable broth

Lentil Soup with Golden Beets and Rutabaga requires roughly 1 hour from start to finish. Watching your figure? This gluten free and vegan recipe has 247 calories, 10g of protein, and 5g of fat per serving. For $1.45 per serving, you get a soup that serves 6. It is perfect for Autumn. A mixture of parsnips, onion, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Vegetable

Olive Oil

Parsnip

Rutabaga

Carrot

Fennel

Onion

Beet

Soup

Equipment you will use

Pot

Mix vegetable broth into vegetables and bring to a boil.

Ingredients you will need

Vegetable Broth

Vegetable

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.

Ingredients you will need

Ground Black Pepper