INGREDIENTS

  • 1 large onion , chopped (1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 garlic cloves , finely chopped
  • 1 (6ounce)can spicy tomato juice
  • 3 cups water
  • 1 cup dried lentils , sorted and rinsed
  • 2 cups diced tomatoes , undrained (from 28-oz can)
  • 1 (4 1/2ounce)can chopped green chilies , undrained
  • 1 cup fresh corn or frozen whole kernel corn
  • 2 small zucchini , cut into julienne strips (2 cups)

DIRECTIONS

  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 chiles. 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 tender.