Lentil-Vegetable Soup

  • Prep 10 min
  • Total 50 min
  • Ingredients 12
  • Servings 6
Lentil-Vegetable Soup

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)

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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

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