Lentil-Vegetable Soup

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

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

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    840mg
    840%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    11g
    11%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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