Serves: 4
Total Calories: 141

1 cup rutabaga diced
1 teaspoon ginger root peeled and grated
1/4 cup flat Italian parsley chopped
1 cup carrot peeled and diced
1 large yellow bell pepper diced
1 cup onion diced
1 cup pink lentils
1/8 teaspoon ground cinnamon
2 tablespoons organic extra virgin olive oil
1 tablespoon fat free vegetable soup mix
2 cups water

1. Lightly sauté rutabaga, ginger, parsley, carrots, sweet potatoes, bell pepper, and onion in a 3½-quart pressure cooker or stockpot until onions are translucent.
2. Add lentils, cinnamon, soup base, and water. Lock pressure cooker cover and raise pressure to first red ring, at 8 psi. Process 15 minutes.
3. If using a stock pot, bring soup to a boil, then add lid. Lower heat and simmer for 1 hour.

Super Salad : mixed-colored baby greens, raspberries, avocado, and pine nuts with creamy ranch dressing.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 60

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