Southwestern Potato Lentil Soup Contributor: Serves: 4
Ingredients:
Cooking spray Water on hand (to use while sautéing) 1 c. carrots, chopped 4 cloves garlic, minced 1 c. onions, chopped ½ c. celery, chopped ¼ c. celery leaves, chopped 1 tsp. dried oregano or to your taste	1 tsp. dried basil or to your taste 2 tsp. chili powder pepper to taste (if needed) 1 c. green bell peppers, diced ½ c. uncooked lentils 1 lb. red potatoes 2 c. V8 juice 2 c. water
Cooking Instructions:
In a large saucepan, spray cooking spray and heat on medium. Stir in carrots, onions, garlic, celery, celery leaves, and peppers. Add a little water if the mixture gets dry while cooking. Saute over medium heat until onion is transparent. Add oregano, basil, chili powder, and pepper. Cook about 10 minutes or until seasoning is well distributed. Add lentils, potatoes, V8 juice, and water. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 40 to 45 minutes until potatoes and lentils are tender, but not mushy. Stir several times while cooking and add small amounts of water to reach desired consistency.
Serving Suggestions:
Nutrition Facts: