1
can (4 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)
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Steps
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.
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Brown lentils are generally available in grocery stores. Yellow and red lentils, however, sometimes are available only in Middle Eastern or East Indian markets.
Lentils will keep up to 1 year if stored in an airtight container at room temperature.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
680 mg
Potassium
710 mg
Total Carbohydrate
29 g
Dietary Fiber
9 g
Protein
10 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
22%
22%
Calcium
6%
6%
Iron
22%
22%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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