Lentil Soup With Golden Beets And Rutabaga - cooking recipe

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

Preparation

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.