Lentil Vegetable Soup

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Lentil Vegetable Soup

6 servings

 

 

 

1 cup chopped onions

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

2 cloves minced garlic

6 ounces spicy tomato juice

3 cups water

1 cup dried lentils

1 14 oz. can canned tomatoes,

undrained

1 4 oz. can canned diced mild

green chiles, undrained

1 cup frozen or fresh corn kernels

2 cups (2 small) julienne strips zucchini

Heat onion, chili powder, salt, cumin, garlic and tomato juice to

boiling in a 3-qt saucepan; reduce heat. Cover and simmer 5 minutes.

Stir in water, lentils, tomatoes, green 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

more or until lentils and zucchini are tender

 

 

 

 

Nutrition Facts

Amount Per Serving: Calories 195 - Calories from Fat 9

Percent Total Calories Fat 4%, Protein 24%, Carbohydrate 71%

Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated

Fat 0g, Cholesterol 0mg, Sodium 838mg, Total Carbohydrate 35g,

Dietary Fiber 3g, Protein 12g, Vitamin A 1156 units, Vitamin C 39

units, Calcium 0 units, Iron 4 units