Lentil Soup with Golden Beets and Rutabaga

Ingredients

• 2  bay leaves 
• 2  carrots peeled sliced
• 1 cup lentils dried
• 0.3 teaspoon thyme leaves dried
• 1  bulb fennel diced
• 1 bunch parsley fresh finely chopped
• 1  golden beets diced peeled
• 6 servings salt and ground pepper black to taste
• 2 tablespoons olive oil 
• 1 large onion diced
• 2  parsnips peeled sliced
• 0.5 large rutabaga diced
• 4 cups vegetable broth 

Equipment

• pot

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.
3. 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.