Lentil-Vegetable Soup

Name: Lentil-Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 128 grams can Old El Paso® chopped green chiles, undrained; 473 milliliters Muir Glen® organic diced tomatoes (from 28-oz can), undrained; 2 teaspoons chili powder; 227 grams cup dried lentils, sorted, rinsed; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 237 milliliters large onion, chopped; 1 teaspoon salt; 170 grams can spicy tomato juice; 710 milliliters water; 237 milliliters fresh or frozen whole kernel corn; 2 smalls zucchini, cut into julienne strips (2 cups)

You can never have too many main course recipes, so give Lentil-Vegetable Soup a try. This gluten free and vegan recipe serves 6. One serving contains 217 calories, 13g of protein, and 1g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have kernel corn, canned tomatoes, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.