Tamale Lentil Soup

• 1/2 c. dry lentils
• 3 1/2 c. water
• 1 c. frozen whole kernel corn
• 1 c. frozen cut green beans
• 1 c. sliced zucchini or yellow summer squash
• 1 c. sliced celery
• 1 c. sliced carrot
• 1 (8 oz.) can stewed tomatoes
• 1/2 c. chopped onion
• 1 (7 3/4 oz.) can semi-condensed tomato soup
• 1/2 c. chopped green pepper
• 1 clove garlic, minced
• 3/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/8 tsp. pepper
• Tamale Topper
• 1/2 c. shredded Cheddar cheese (2 oz.)

1. In a Dutch oven, combine uncooked lentils and 1 1/2 cups water. Bring to boiling; reduce the heat.
2. Cover and simmer for 20 minutes, then drain.
3. Stir in remaining water, corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin and pepper.
4. Return to boiling, then reduce heat.
5. Cover and simmer about 20 minutes or until vegetables are almost tender.

dry lentils, water, kernel corn, green beans, zucchini, celery, carrot, tomatoes, onion, semicondensed tomato soup, green pepper, clove garlic, chili powder, ground cumin, pepper, tamale topper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1834 (may not work)