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Lentil-Vegetable Soup

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By Betty Crocker Kitchens
Updated May 6, 2010
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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
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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

  • Step 
    1
    In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling. Reduce heat; cover and simmer 5 minutes.
  • Step 
    2
    Stir in water, lentils, tomatoes and chiles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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