Soup. You can’t really go wrong. So many different elements can go into a pot, whipped together can make such a wonder that will know your socks off. This dish is no exception. Very accessible ingredients, this recipe is simple to make and nutritious as well. Completely vegan, this dish’s complex flavors will win over the most devoted carnivore. Add pumpkin and sunflower seeds as a garnish, not only giving the soup a visual appeal, but increasing the health benefits. These seeds provide high levels of magnesium and omega-3 fatty acids our bodies need.

Roasted Pepper, Carrot and Red Lentil Soup

1 cup Red Lentils, prepared
1 ½ cup Carrots, peeled and chopped
1 Red Pepper, chopped
1 small Onion, chopped
1 stick Celery, sliced
2 tsp Olive Oil
½ Lemon, juiced
½ tsp Sea Salt
Cracked Black Pepper
2 cups Water
½ tsp Turmeric
¼ tsp White Pepper

DIRECTIONS

Prepare lentils according to package directions.
Preheat oven to 410⁰F or 210⁰C. Toss the carrots, pepper, onion and celery together with olive oil, lemon juice, salt, and cracked black pepper. Place in a baking dish and roast for 40-45 minutes or until the vegetables are cooked through.
Add the vegetables to the lentils in a medium sauce pan. Add the water, turmeric and white pepper. Bring to a simmer. Using an immersion blender puree the soup until the desired consistency. Taste and adjust salt and pepper to your liking.
Serve with a variety of seeds to add texture.