Lentil Vegetable Soup

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

1. Heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling in 3-quart saucepan; reduce heat.
2. Cover and simmer 5 minutes.
3. Stir in water, lentils, tomatoes and chiles.
4. Heat to boiling; reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in corn.
7. Cover and simmer 10 minutes.
8. Stir in zucchini.
9. Cover and simmer about 5 minutes or until lentils and zucchini are tender.

onion, chili powder, salt, ground cumin, garlic, tomato juice, water, dried lentils, tomatoes, green chilies, fresh corn, zucchini

Taken from www.food.com/recipe/lentil-vegetable-soup-272281 (may not work)