Monday, May 18, 2009

Lentil Soup for a Rainy Day

Another day of much needed rain today provides as good an excuse as any to cook up some Lentil and Veggie Soup for dinner. This recipe is very quick and easy. It also tastes absolutely delicious. I am always looking for ways to add more non-meat sources of protein to our diet and lentils fit the bill perfectly. Unlike many beans lentils, which are actually legumes, don't require lengthy soaking times so this works as a great spur of the moment soup. It is a variation of a recipe from the Betty Crocker website.

1 tsp. salt
1 tsp. ground cumin
2 tsp. chili powder
1 large onion chopped
1 green pepper chopped
2 garlic cloves chopped
1 cup tomato juice
3 cups water
1 cup dried lentils
28 oz. can diced tomatoes undrained
1 can (4/5 oz.) chopped green chilies undrained
1 cup whole kernal corn
2 small zucchini cut into julienne strips

1. Combine the first seven ingredients in a pot and bring to a boil, reduce heat, cover and let simmer for 5 minutes.

2. Next add the water, lentils, diced tomatoes, and chilies and return to a boil. Reduce heat and simmer covered for 20 minutes.

3. Add the corn, cover and simmer for 10 minutes followed by the addition of the zucchini. Cover and allow to simmer 5 more minutes. Eat and enjoy.