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–+ servings

Lentil-Vegetable Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • 3-quart saucepan

Ingredients

  • 1 large onion chopped (1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 cloves garlic finely chopped
  • 1 can 6 oz spicy tomato juice
  • 3 cups water
  • 1 cup 8 oz dried lentils, sorted, rinsed
  • 2 cups diced tomatoes from 28-oz can, undrained
  • 1 can 4.5 oz chopped green chiles, undrained
  • 1 cup fresh or frozen whole kernel corn
  • 2 small zucchini cut into julienne strips (2 cups)

Instructions

  • In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Stir in water, lentils, tomatoes and chiles.
  • Heat to boiling.
  • Reduce heat; cover and simmer 20 minutes.
  • Stir in corn.
  • Cover; simmer 10 minutes.
  • Stir in zucchini.
  • Cover; simmer about 5 minutes longer or until lentils and zucchini are tender.

Nutrition values

Calories: 190 kcal
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Course; One Pot Dinner / Vegetables
Diets; Vegetarian