LENTIL CHILI SOUP

1 1/2 teaspoons vegetable oil
1 tablespoon chopped garlic
2 cups chopped onion (frozen works fine)
5 cups water
4 cups low sodium V-8 juice
1 pound frozen crinkle cut carrots
12 oz. dry lentils (1 1/2 cups)
1 teaspoon dried oregano
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon cumin

Place the vegetable oil in a large soup pot or Dutch oven. 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.

Servings: 8 (1-cup each)
From: Communicating Food for Health, January 2000
Source: Iowa State University Cooperative Extension