Total Calories: 141
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.
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