Lentil Soup with Beets and Rutabaga
tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 beets, peeled and diced
2 rutabagas, peeled and diced
1 bulb fennel, diced
Few leaves of kale, optional
5 cups broth or water
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
1. Cook and stir olive oil, onion, carrots, beets, rutabagas, and
fennel in a soup pot over medium heat until vegetables begin to soften,
about five minutes.
2. Mix broth into vegetables and bring to a boil.
3. Add lentils, dried thyme, bay leaves, and parsley. Optional - add a
few leaves of chopped up kale.
4. Reduce heat to low and simmer until vegetables and lentils are
tender, about 20-35 minutes. Season with salt and ground black pepper
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