Lentil Soup with Golden Beets and Rutabega

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:

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/