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Lentil Vegetable Soup

Rafael's picture
Wholesome and hot--just the right soup for a chilly day.
Ingredients
  Onion 1 Cup (16 tbs), chopped (1 large sized)
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Canned spicy tomato juice 6 Ounce
  Water 3 Cup (48 tbs)
  Dried lentils 8 Ounce, sorted and rinsed (1 cup)
  Diced tomatoes 2 Cup (32 tbs) (Progresso®, from 28-oz can, canned, undrained)
  Canned chopped green chili 4 1⁄2 Ounce (Old El Paso®)
  Whole kernel corn/Frozen whole kernel corn 1 Cup (16 tbs)
  Zucchini 2 Cup (32 tbs), cut into julienne strips (2 small sized)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
6

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Average: 3.3 (5 votes)