Lentil Vegetable Soup Recipe
Summary
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) |
Nutrition Facts
Serving size
Calories 192 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.16 g0.79%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 481.7 mg20.1%
Total Carbohydrates 35 g11.7%
Dietary Fiber 14.7 g58.8%
Sugars 6.7 g
Protein 12 g24.3%
Vitamin A 29.5% Vitamin C 122.7%
Calcium 5.8% Iron 22.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
