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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 743.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 5.3 g

View full nutritional breakdown of Lentil Vegetable Soup calories by ingredient
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Lentil Vegetable Soup

Submitted by: NIKHATZ
Lentil Vegetable Soup

Introduction

Wholesome and hot--just the right soup for a chilly day. Wholesome and hot--just the right soup for a chilly day.
Number of Servings: 6

Ingredients

    1 large onion, chopped (1 cup)
    2 teaspoons chili powder
    1 teaspoon salt
    1 teaspoon ground cumin
    2 garlic cloves, finely chopped
    1 can (6 ounces) spicy tomato juice
    3 cups water
    1 cup (8 ounces) dried lentils, sorted and rinsed
    2 cups diced tomatoes (from 28-oz can), undrained
    1 can (4.5 ounces) chopped green chiles, 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. 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 and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until lentils and zucchini are tender.

Number of Servings: 6

Recipe submitted by SparkPeople user NIKHATZ.






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