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Lentil-Vegetable Soup

 15 Ratings
10 Comments
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 6
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Wholesome and hot--just the right soup for a chilly day.

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 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)

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
% Daily Value
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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