Soups

Root vegetable and lentil soup with cayenne-toasted sunflower seeds

Caroline Williams
January 02, 2015

This root vegetable and lentil soup is both colorful and tasty. With a slight spice and a touch of lemon, it is warming and fresh. Delicious on a cold day.

4
1 tbsp oil
1 small or 1/2 large onion, diced
3 carrots, around 1 cup grated
approx 1/2 rutabaga/swede, around 1 1/2 cups grated
1 large beetroot, around 1 1/2 cups grated
1/2 tsp ground coriander
1 tsp ground cumin
2 tbsp lemon juice (approx 1/2 lemon)
1/2 cup red lentils
4 cups stock (suggest chicken, vegetable)
1/2 tbsp pumpkin seeds per serving
dash cayenne pepper
sour cream
Heat the oil in a pan and add the onion. Cook for a couple minutes to allow it to soften. Add the grated root vegetables as you get them ready and stir. Cook for a couple minutes before adding the...
See the full directions on my site
Nutritions

Calories
348

Sodium
1209mg
50% DV

Fat
14g
22% DV

Protein
14g
28% DV

Carbs
38g
13% DV

Fiber
12g
49% DV
Low-Sodium Vegetarian

Similar Recipes

Mezcal Negroni

1527

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel
See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV