Lentil Vegetable Soup

6 servings

• 1 cup chopped onions
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 cloves minced garlic
• 6 ounces spicy tomato juice
• 3 cups water
• 1 cup dried lentils
• 1 14 oz. can canned tomatoes,
     undrained
• 1 4 oz. can canned diced mild
     green chiles, undrained
• 1 cup frozen or fresh corn kernels
• 2 cups (2 small) julienne strips zucchini

Heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling in a 3-qt saucepan; reduce heat. Cover and simmer 5 minutes. Stir in water, lentils, tomatoes, green chiles. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in corn; cover and simmer 10 minutes. Stir in zucchini; cover and simmer about 5 minutes more or until lentils and zucchini are tender

Bon appetit!