Ingredients:
Directions: 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. 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. **Modification suggestion-use a reduced-sodium broth To learn more about root vegetables, CLICK HERE Source: http://allrecipes.com/recipe/lentil-soup-with-golden-beets-and-rutabaga/
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Reshaping RecipesMy favorite healthy recipes --from my kitchen to yours.
Rachel StevensonA self-taught cook with a love for vegetables! Archives
June 2016
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