Southwest Vegetarian Lentil Soup |
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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 6 |
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Even self-avowed carnivores wonât miss the meat in this zippy dish. Itâs chock-full of healthy ingredients that will keep you feeling satisfied. Ingredients:
3 cups vegetable broth |
1 large onion, chopped |
1 can (10 ounces) mild diced tomatoes and green chilies, undrained |
1 cup mild salsa |
1 cup dried lentils, rinsed |
1 cup frozen corn |
1 can (8 ounces) tomato sauce |
1 can (4 ounces) chopped green chilies |
3 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon celery salt |
1/2 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes |
1 can (4-1/4 ounces) chopped ripe olives |
3 green onions, sliced |
Directions:
1. In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions. Yield: 6 servings (2 quarts).
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