Lentil Vegetable Soup
- Number of Servings: 6
Ingredients
1 large onion, chopped (1 cup)2 teaspoons chili powder1 teaspoon salt1 teaspoon ground cumin2 garlic cloves, finely chopped1 can (6 ounces) spicy tomato juice3 cups water1 cup (8 ounces) dried lentils, sorted and rinsed2 cups diced tomatoes (from 28-oz can), undrained1 can (4.5 ounces) chopped green chiles, undrained1 cup fresh or frozen whole kernel corn2 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. 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.
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.
Nutritional Info 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
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