Lentil Soup with Golden Beets and Rutabaga Recipe

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.