Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon fajita seasoning
6 cups water
1¼ cups dry brown lentils (8 ounces)
1½ teaspoons dried dill
¼ teaspoon salt
6 ounces round red potatoes, scrubbed and cut into ¾-inch pieces
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can no-salt-added tomato paste
2 tablespoons canned diced green chiles
1 tablespoon snipped fresh parsley
Fresh dill sprigs (optional)
In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender. Stir in fajita seasoning.
Add the water, dry lentils, dried dill and salt to the onion mixture. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in potatoes. Cook, covered, for 10 to 15 minutes more or until potatoes and lentils are tender.
Add undrained tomatoes, tomato paste and undrained chiles. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in parsley. If desired, garnish individual servings with fresh dill.
Tip: To make ahead, prepare as directed; let cool slightly. Transfer soup to freezer containers. Seal, label and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Place in a saucepan and heat through before serving.