lentil veg soup for stef

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* Exported from MasterCook *

 

Lentil Vegetable Soup

 

Recipe By :Betty Crocker

Serving Size : 6 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped (1 cup)

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

2 garlic cloves -- finely chopped

6 ounces spicy tomato juice

3 cups water

1 cup dried lentils -- (8 ounces) sorted and rinsed

14 1/2 ounces whole tomatoes -- (canned) undrained

4 1/2 ounces Old El Paso® chopped green chiles -- undrained

1 cup corn kernels

2 small zucchini -- cut into julienne strips (2 cups)

 

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 chilies, breaking up tomatoes. 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 tend

 

Recipe may be doubled

http://www.bettycrocker.com/recipes/recipe.asp?rid=45197 photo

 

Source:

" bettycrocker.com "

Start to Finish Time:

" 0:55 "

T(Cook):

" 0:45 "

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Per Serving (excluding unknown items): 176 Calories; 1g Fat (4.6% calories from

fat); 12g Protein; 34g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 511mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

NOTES : Wholesome and hot--just the right soup for a chilly day.

 

Nutr. Assoc. : 0 0 0 0 0 1503 0 0 0 901657 0 0