Lentil Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 93.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 195.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.6 g
- Protein: 5.0 g
View full nutritional breakdown of Lentil Vegetable Soup calories by ingredient
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 oz.) spicy tomato juice
3 cups water
1 cup (8 oz) dried lentils, sorted and rinsed
2 cups diced tomatoes from (28 oz can) undrained
1 can (4.5 oz) chopped green chilis, undrained
1 cup frozen whole kernel corn
2 small zucchini, cut into julienne strips (2 cups)
Directions
Heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling in 3-quart saucepan; reduce heat, cover and simmer 5 minutes.
Stir in water, lentils, tomatoes and chiles, heat to boiling; reduce heat. Cover and simmer 20 minutes.
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 AMH4959.
Stir in water, lentils, tomatoes and chiles, heat to boiling; reduce heat. Cover and simmer 20 minutes.
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 AMH4959.