Serves: 4
Total Calories: 161

2 tablespoons macadamia nuts oil
1 medium red onion finely chopped (approximately 1 cup)
1 cup red lentils
1 beet plus beet stalks (not leaves) cut into 1 inch cubes (1 cup)
1 bunch red swiss chard stalks (reserve leaces) chopped (3 cups)
1 red bell pepper cut into 1 inch cubes (1 cup)
1 tablespoon prepackaged vegetable soup mix dissolved in 1 quart warm water or 1 quart or low fat, low salt vegetable broth
1 (14 1/2-ounce) can fire roasted and diced tomato
3 teaspoons Hungarian paprika
4 tablespoons sour cream or fat free yogurt

1. Sauté onion with oil until translucent.
2. Add lentils, beets, chard and beet stalks, and red pepper cubes.
3. Cook for another 3 or 4 minutes.
4. Add soup base or vegetable broth and simmer 40 minutes or until beets and lentils are done.
5. Add diced tomatoes and paprika. The heat of Hungarian paprika varies, so be sure to flavor to your taste. (Penzey’s Hungarian half-sharp paprika is wonderful, but quite hot.)
6. Cook an additional 5 minutes.
7. After the soup has cooked, place in a blender or food processor and purée. Add vegetable broth until soup has a velvety texture. A good blender or food processor is needed to purée this soup.
8. Add 1 tablespoon of fat-free sour cream or yogurt to each serving.

Note : This soup recipe and several others were contributed by Gayle Pruitt, nutritionist at MacNut Oil Company, a distributor of an excellent brand of macadamia nut oil from Australia.
Note : We complete the palette for this meal with a tricolor green salad with oranges, kiwi, and pistachio nuts.
Note : The reserved chard leaves can be combined with butternut squash for a luteinrich vegetable side dish.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 23

More Recipes from the 7 Color Cuisine Cookbook:
Daily Menu Modules
Super Salad Savvy
Super Salad Savvy Suggestions
Sample Shopping List (weekly amounts per person)
Main Course Magic
The Classic Entree Plan
Macadamia Nut Encrusted Cod
Blackberry Pear Salad with Lime Ginger Dressing
Steamed Brown Rice
Main Course Plan
Hungarian Red Soup
Belgian Endive, Kiwi, and Orange Salad
Yellow Curry Soup
Zesty Green Soup
Winter White Soup
7 Color Minestrone
Breakfast and Lunch Modules
Snacks
Menu Plans, Shopping, Lists, and Recipes
The Familiar Planner Format: Week and Day at a Glance