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Place the olive oil and onion in a medium or large saucepan and sauté over medium heat until the onions are translucent. Then add the garlic and stir for about 30 seconds.
Add the vegetable broth, water, and tomato paste and bring the pot to a boil.
To the pot, stir in the veggies, pre-cooked lentils and spices. Simmer on low for 20-25 minutes or until the vegetables are tender. Remove the bay leaf and discard.
For a thicker soup, use an immersion blender after turning the fire off on half of the soup mixture. Then return to the pan, mix and reheat if needed.
Stir in additional salt, pepper or garlic powder to taste, if you'd like.
Serve alongside your favorite crackers or with a slice of freshly baked bread.
The beets may take a bit longer to soften up when heated. You can make these pieces smaller than your potatoes and turnips to reduce cooking time.
Root vegetable quantities (carrots, potatoes, beets, and turnips) will vary depending on your taste.
This recipe has the following nutrient totals:
Protein 23.0 g
Carbohydrates 67.3 g
Iron 0.63 mg
Fiber 22.2 g
Calcium 38.8 mg
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