In a large saucepan cook onion and curry powder in hot oil for 3 minutes, stirring occasionally. Carefully add water, rutabagas, carrots, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until vegetables and lentils are almost tender.
Stir the frozen green beans into the lentil mixture. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes more or until vegetables and lentils are tender. Stir in the vegetable juice and heat through.