Lentil Chili Soup - cooking recipe

Ingredients

1 1/2 teaspoons vegetable oil
1 tablespoon fresh garlic, chopped
2 cups onions, chopped
1 lb frozen carrots, crinkle cut slices
12 ounces dry lentils (1 1/2 cups)
4 cups low-sodium V8 juice
5 cups water
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano

Preparation

Pour the vegetable oil into a large cooking pot or dutch oven. Over medium-high heat, saute the onion and garlic until golden, about 2-3 minutes.
Add remaining ingredients and stir. Bring to a boil and then reduce the heat to a simmer.
Cook uncovered until the lentils are tender, about 45 minutes.
Serve.