Lentil Vegetable Soup
1 cup lentils (dry) 5 cups water 2 tablespoons vegetable oil 1 tablespoon onion (finely chopped) 1 cup tomato sauce (canned) 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
1. Sort lentils.
2. Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
3. Reduce heat and cover.
4. Cook slowly for 1 hour, adding more water if necessary.
5. Add vinegar.
6. Remove garlic and bay leaf before serving.
Per recipe: $2.10
Per serving: $0.35
University of Nebraska, Cooperative Extension, Recipe Collection, p.101
Staff from the University of Nebraska-Lincoln
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