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 (4.5 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)
Preparation
In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling. Reduce heat; cover and simmer 5 minutes.
Stir in water, lentils, tomatoes and chiles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
Stir in corn. Cover; simmer 10 minutes. Stir in zucchini. Cover; simmer about 5 minutes or until lentils and zucchini are tender.
