Southwesternvegetarianlentilsoup Recipes
SOUTHWEST VEGETARIAN LENTIL SOUP
Even self-avowed carnivores won't miss the meat in this zippy dish. It's chock-full of healthy ingredients that will keep you feeling satisfied. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 6 servings (2 quarts).
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 278 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1385mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 13g fiber), Protein 17g protein.
SOUTHWESTERN VEGETARIAN PASTA
Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!
Provided by COLLEEN CAMPO
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g
SOUTHWESTERN VEGETARIAN LENTIL SOUP
Do you enjoy Southwest flavors? Do you enjoy healthy cooking? Then this soup is for you! This hearty, flavorful soup will warm you up on a cold dreary day. It has similar flavors to chicken tortilla soup. Great as a gift too, for anyone who enjoys southwest flavors or someone who is Vegetarian. Bring it over with toppings for an extra special treat. You could also eat this over cooked brown rice.
Provided by Engrossed
Categories < 4 Hours
Time 1h15m
Yield 12 cups, 8-12 serving(s)
Number Of Ingredients 31
Steps:
- In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes.
- Add garlic and spices and sauté 2 minutes.
- Stir in water or broth and scrape any spices that stuck to the pan.
- Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
- Uncover and stir in bouillon cubes, if using, and sugar.
- Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
- Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
- Serve with desired toppings.
SOUTHWESTERN VEGETARIAN PASTA
Make and share this Southwestern Vegetarian Pasta recipe from Food.com.
Provided by Cucina Casalingo
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
- Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce.
- Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17
SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
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