Lentil Vegetable Soup
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Ingredients
- 1 cup lentils (dry)
- 5 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon onion (finely chopped)
- 1 cup canned tomato sauce, low-sodium
- 1/2 teaspoon garlic powder (or 1 garlic clove)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 celery stalk (chopped)
- 2 tablespoons vinegar
Instructions
- Wash hands with soap and water.
- Sort lentils.
- Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
- Reduce heat and cover.
- Cook slowly for 1 hour, adding more water if necessary.
- Add vinegar.
- Remove garlic and bay leaf before serving.
Nutrition
| Calories | 169 |
|---|---|
| Protein | 9 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 415 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program