Lentil-Vegetable Soup

 

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 Muir Glen® organic diced tomatoes (from 28-oz can), undrained

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

1

cup fresh or frozen whole kernel corn

2

small zucchini, cut into julienne strips (2 cups)

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