1 large onion, chopped (1 cup)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 garlic cloves, finely chopped
1 can (6 ounces) spicy tomato juice
3 cups water
1 cup (8 ounces) dried lentils, sorted and rinsed
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (4.5 ounces) Old El Paso chopped green chiles, undrained
1 cup fresh or frozen whole kernel corn
2 small zucchini, cut into julienne strips (2 cups)
Heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling in 3-quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in water, lentils, tomatoes and chilies, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Stir in corn. Cover and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until lentils and zucchini are tender.
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