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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 169 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 415 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 8 g |
| Total Sugars | 4 g |
| Added Sugars included | 3 g |
| Protein | 9 g |
| Vitamin D | 0 mcg |
| Calcium | 39 mg |
| Iron | 3 mg |
| Potassium | 490 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Lentil Vegetable Soup. Recipe source: Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.