Lentil Soup with Golden Beets and Rutabaga recipe
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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 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
Nutrition Info
- 236.1 caloriescarbohydrate: 36.9 gcholesterol: : -fat: 5.6 gfiber: 15 gprotein: 11.2 gsaturatedFat: 0.7 gservingSize: -sodium: 373.2 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Lentil Soup with Golden Beets and Rutabaga
Directions
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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.