Lentil-Vegetable Soup

Lentils and vegetables come together in this flavorful soup - perfect for a meatless dinner.

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Servings 6

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ingredients 12
Prep Time 10 min
Total Time 50 min

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 (5.5 ounces) spicy tomato juice

3: cups water

1: cup dried lentils (8 ounces), sorted and rinsed

1: can (14 1/2 ounces) whole tomatoes, undrained

1: can (4 ounces) chopped green chilies, undrained

1: cup fresh or frozen whole kernel corn

2: small zucchini, cut into julienne strips (2 cups)

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Directions

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