Lentil Chili Soup

Instructions

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.