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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,
  • 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 From: 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

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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