Lentil-Vegetable Soup

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  • 10 min prep time
  • 50 min total time
  • 12 ingredients
  • 6 servings

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)

Directions

  1. 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. 2 Stir in water, lentils, tomatoes and chilies, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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