Lentil-Vegetable Soup

Lentil-Vegetable Soup

Wholesome and hot--just the right soup for a chilly day.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Brown lentils are generally available in grocery stores. Yellow and red lentils, however, sometimes are available only in Middle Eastern or East Indian markets.
Storage tip
Lentils will keep up to 1 year if stored in an airtight container at room temperature.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 680 mg;
  • Total Carbohydrate 29 g
    • (Dietary Fiber 9 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.