Lentil Vegetable Soup
Enjoy this hearty vegetable and lentil soup -- packed with lentils, celery, onion, and tomato sauce -- on a cold winter's evening.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (316g)
163
Calories
9g
Protein
22g
Carbs
5g
Fat
8g
Fiber
3g
Sugar
414mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lentils
1 cup · dry
water
5 cups
vegetable oil
2 tablespoons
onion
1 tablespoon · finely chopped
canned tomato sauce, low-sodium
1 cup
garlic powder
1/2 teaspoon · or 1 garlic clove
salt
1 teaspoon
black pepper
1/4 teaspoon
bay leaf
1
celery stalk
1 · chopped
vinegar
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Sort lentils.
- 3
Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
- 4
Reduce heat and cover.
- 5
Cook slowly for 1 hour, adding more water if necessary.
- 6
Add vinegar.
- 7
Remove garlic and bay leaf before serving.
Source: USDA MyPlate Kitchen · Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program
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