
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.