Lentil Vegetable Soup

4
Average: 4 (1 rating)
Nutrition Facts Label
Yield
6 servings

Ingredients

1 cuplentils (dry)
5 cupswater
2 tablespoonsvegetable oil
1 tablespoononion (finely chopped)
1 cuptomato sauce (canned)
1⁄2 teaspoongarlic powder (or 1 garlic clove)
1 teaspoonsalt
1⁄4 teaspoonblack pepper
1 bay leaf
1 celery stalk (chopped)
2 tablespoonsvinegar

Instructions

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.

Cost

Per recipe: $2.10
Per serving: $0.35

Source

University of Nebraska, Cooperative Extension, Recipe Collection, p.101
Staff from the University of Nebraska-Lincoln

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