Recipe by pancakegirl1022
"This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!"
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carrots, peeled and sliced
parsnips, peeled and sliced
golden beet, peeled and diced
fresh parsley, finely chopped
salt and ground black pepper to taste
Cut down on the sodium by halving the broth and adding 2 cups of water instead. Added about a tablespoon of vinegar (before the lentils), a teaspoon of celery salt and a tablespoon of fresh-ground marjoram. No fennel, so the marjoram was definitely a different flavor, but so tasty! Used regular beets because that's what we had, so the color was fun too.
I made this without the beets (gold ones not in this area) and without fennel. I just wanted to make this hearty soup! It was delicious!
The taste was very different but good. I don't use root vegetables very often so I followed the directions very closely. Even before I started to let it simmer there was very little liquid to cook 1 C of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Soup with Golden Beets and Rutabaga
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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