Southwestern Vegetarian Lentil Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 carrot, peeled and diced
1 -2 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 tablespoon red chili powder (I used New Mexican)
2 teaspoons paprika (I used smoked Spanish)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 teaspoons onion powder
1/8 teaspoon ground black pepper
8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking)
1 (4 ounce) can diced green chilies, undrained (may use 2 cans)
1 cup brown lentils, picked clean and rinsed
6 -8 vegetable bouillon cubes (only if using water)
1 tablespoon sugar
1 cup spinach, chopped (fresh or frozen)
2 zucchini, diced (about 2 cups)
1 (15 ounce) can whole kernel corn, undrained
1 (2 1/2 ounce) can black olives, drained and sliced
6 roma tomatoes, chopped- use seeds and juice (about 3 cups)
3 -4 tablespoons fresh lime juice or 3 -4 tablespoons fresh lemon juice
salt, to taste
Optional toppings
sour cream
cheese, shredded
green onion, chopped
cilantro, chopped
hot pepper sauce
lime wedge, fresh
tortilla chips

Preparation

In a large pot, heat oil, saute onion, carrot, and jalapeno, until soft, about 10 minutes.
Add garlic and spices and saute 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.