Serves 8; 1 cup per serving
1 ½ teaspoons vegetable oil
1 tablespoon chopped garlic
2 cups chopped onion
1 pound frozen crinkle cup carrots
12 ounces dry lentils (1 ½ cups)
4 cups low sodium V8
5 cups water
½ teaspoon chili powder
½ teaspoon cumin
1 teaspoon dried oregano

Place the vegetable oil in a large soup pot.  Heat over medium-high heat.  Add the garlic and onion and sauté until golden, about 2-3 minutes. 
Add the rest of the ingredients and mix well.  Bring to a boil then lower heat to simmer.  Cook uncovered until the lentils are tender, about 20-30 minutes.  Serve hot. 
You can add more or less chili powder to suit your personal taste preference.  This soup goes well with a tossed green salad.