Lentil Vegetable Soup
|Onion||1 Cup (16 tbs), chopped (1 large sized)|
|Chili powder||2 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) (ProgressoÂ®, from 28-oz can, canned, undrained)|
|Canned chopped green chili||4 1⁄2 Ounce (Old El PasoÂ®)|
|Whole kernel corn/Frozen whole kernel corn||1 Cup (16 tbs)|
|Zucchini||2 Cup (32 tbs), cut into julienne strips (2 small sized)|
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.