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Lentil-Vegetable Soup
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Prep Time:
10 minutes
Total Time:
50 minutes
Perfect cozy soup for cold days.
Ingredients:
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 1 can (6 oz) spicy tomato juice
  • 3 cups water
  • 1 cup (8 oz) dried lentils, sorted, rinsed
  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 cup fresh or frozen whole kernel corn
  • 2 small zucchini, cut into julienne strips (2 cups)
Instructions:
  • In a 3-quart saucepan, heat onions, chili powder, salt, cumin, garlic, and tomato juice until boiling. Cover, reduce heat, and simmer for 5 minutes.
  • Combine water, lentils, tomatoes, and chiles in the pot. Bring to a boil, then cover and simmer for 20 minutes.
  • Add the corn and stir gently. Cover and let it simmer for 10 minutes. Then, add the zucchini, cover again, and simmer for about 5 more minutes until the lentils and zucchini are tender.

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