Root vegetable and lentil soup with cayenne-toasted sunflower seeds

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.

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