Lentil Vegetable Soup
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
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)
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.
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.