Lentil Chili Soup
| Nutrition Information | |
| Calories: | 229 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 116mg |
| Carbohydrates: | 40g |
| Dietary Fiber: | 16g |
| Sugars: | 12g |
| Protein: | 14g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 37.8mg (63%) |
| Calcium: | 71mg (7%) |
| Iron: | 4.8mg (26%) |
1-1/2 teaspoons vegetable oil
1 tablespoon chopped garlic
2 cups chopped onion
1 pound frozen crinkle cut carrots
12 ounces dry lentils (1-1/2 cups)
4 cups low-sodium V8
5 cups water
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano
Place the vegetable oil in a large soup pot or Dutch-oven style pan. Heat over medium-high heat. Add the garlic and onion and saute until golden, about 2-3 minutes.
Add the rest of the ingredients and mix well. Bring to a boil then lower heat to simmer. Cook uncovered until the lentils are tender, about 35-45 minutes. Serve hot.
You can add more or less chili powder to suit your personal taste preference. This soup goes well with a tossed green salad.
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