Wholesome and hot--just the right soup for a chilly day.
Lentil-Vegetable Soup
- Prep Time 10 min
- Total 50 min
- Servings 6
- Ingredients 12
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
-
Step1In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling. Reduce heat; cover and simmer 5 minutes.
-
Step2Stir in water, lentils, tomatoes and chiles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
-
Step3Stir in corn. Cover; simmer 10 minutes. Stir in zucchini. Cover; simmer about 5 minutes or until lentils and zucchini are tender.
Nutrition
130
Calories
1 g
Total Fat
10 g
Protein
29 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 680 mg
- Potassium
- 710 mg
- Total Carbohydrate
- 29 g
- Dietary Fiber
- 9 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 22%
- 22%
- Calcium
- 6%
- 6%
- Iron
- 22%
- 22%
Exchanges:
2 Starch;Tips from the Betty Crocker Kitchens
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