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Lentil-Vegetable Soup

  • Prep 10 min
  • Total 50 min
  • Servings 6

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

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)

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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